Frittata with sausage and wild mushrooms

Ingredients:

• 5 tablespoons extra-virgin olive oil
• 2 large shallots, diced (about 2/3 cup)
• 150 g chopped shiitake and maitake mushrooms
• 1/3 bunch fresh thyme, leaves picked
• 4 raw hot Italian sausages, cut into 2cm thick pieces.
• 12 large eggs
• 1 cup heavy cream
• 170 g Gruyere, diced
• Crème fraîche for serving
• Watercress for serving

Preparation:

1. Preheat oven to 175°C.
2. In a 12- to 14-inch ovenproof skillet, heat 2 tablespoons of oil over medium-high heat until smoking. Add the shallots, mushrooms, and thyme and cook until the mushrooms begin to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage begins to brown, 5-6 minutes.
3. Transfer the mushroom mixture to a plate lined with paper towels. Wipe the pan thoroughly with a paper towel.
4. Return the pan to the stove over medium heat and add the remaining 3 tablespoons of butter. Whisk the eggs in the bowl with the cream. Once the butter in the pan begins to smoke, add the egg mixture, swirling the pan constantly.
5. Set aside some of the mushroom mixture for garnish. Carefully spread the remaining mushroom mixture evenly over the raw eggs. Sprinkle with Gruyère and season with salt and pepper. Place the baking sheet in the oven and bake until the frittata is puffed and beginning to brown, about 18 minutes.
6. Remove the frittata from the pan onto a cutting board or baking sheet. Garnish with sour cream, watercress, and the remaining mushroom and sausage mixture.