Mushroom Pancake Frittata (2 servings) 4 large eggs 3 Tablespoons milk 2 teaspoons all-purpose flour 4 pinches of salt 8 large botton mushrooms 2 Tablespoons butter or margarine 1/4 cup shredded chreddar cheese (optional) In a mixing bowl, beat the eggs with the milk, flour and salt - until frothy. Rinse the mushrooms and slice into thin pieces. In a large skillet over medium-high heat, melt the butter or margarine. Add the mushrooms and saute until golden brown. Add the egg mixture and cook until nearly set. Flip the pancake (flip it onto a sauce pan lid and slide it back into the skillet to help prevent breaking it). If desired, sprinkle cheese evenly over the top. Cook until bottom side is golden brown and egg is completely set. Cut in half and serve. Or cut into four wedges for appetizer portions. Any kind of mushroom will work. Personally, I like to add the cheese... sometimes Pepper Jack cheese. I hope you like it! Mr Breakfast would like to thank DixieChick for this recipe. Recipe number 1958. Submitted 1/18/2007.