Instructions

1. Heat the olive oil over medium-high heat in a 10-inch cast-iron or nonstick skillet. Add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add most of the fresh herbs (reserve some for garnish), cook until wilted, then remove from the heat. Taste and adjust seasoning.
2. Beat the room temperature eggs in a large bowl (you can do this while the mushrooms are cooking). Add a couple of tablespoons of water to the eggs and keep beating. This will make them frothier and lighter.
3. Pour the eggs over the mushroom, herb mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover, and cook 10 minutes, shaking the pan gently every once in a while. The eggs should be just about set though, except for the top part.
4. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets. It should brown very slightly and puff under the broiler. Remove from the heat, allow it to cool for at least 5 minutes. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Garnish with the remaining fresh herbs and a drizzle of extra-virgin olive oil. Cut into wedges. Serve hot, warm, room temperature, or cold.