Ingredients

• 12 large eggs, beaten
• 1 cup half-and-half cream
• 1 teaspoon kosher salt
• 1 teaspoon grated lemon zest
• 2 green onions, sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1-1/2 pounds sliced wild mushrooms
• 1 tablespoon minced fresh thyme

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Directions

1. Preheat oven to 400. In a large bowl, whisk eggs, half-and-half, salt, lemon zest, green onion and parmesan cheese until blended.
2. In a 12-in. broiler-safe skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Reduce heat to medium-low; top with thyme. Pour in egg mixture. Cook, uncovered, until nearly set, 4-6 minutes.
3. Bake until set, 18-20 minutes. Let stand 5 minutes. Cut into wedges.