If you haven’t prepped your mushrooms the night before, start by following these instructions for Sautéed Mushrooms in White Wine.

Preheat your oven to 350”F. Heat up a 10 or 12 inch cast iron skillet(oven proof) on medium flame with a lug of olive oil, just enough to coat the pan all over including the sides.

In a medium size bowl whisk together the eggs, parmigiana reggianno and heavy cream with a pinch of sea salt. Pour them into the cast iron skillet. Do not touch the eggs, do not stir, allow them to start cooking and set on the bottom of the pan for 1 minute.

Sprinkle in the sautéed mushrooms, smoked mozzarella cheese and the parsley. Allow everything to cook on medium low flame for 5 minutes until you notice the sides have started to set. Transfer the frittata to the preheated oven and bake for 25 minutes.

Cut the frittata into wedges and serve hot sprinkled with the fresh chives, micro greens and shavings of parmigiano reggianno on top.