You need 1 ingredient. The key ingredients include: ["[Rustic Omelet Cake]", "Deb Lindsey for The Washington Post", "Apr 16, 2014", "On the continuum of egg nirvana, somewhere between scrambled and baked, comes this perfectly friendly treatment.", "It is a recipe perfected over time and circumstance. Longtime Food section contributor and cookbook author Lisa Yockelson's formula combines gently pan-cooked vegetables with eggs and cheese, plus paprika and chopped parsley. Once set after a brief oven bake, a savory kind of ""cake"" is ready to be sliced into pie-shaped wedges. Think of the core ingredients in the recipe (eggs, vegetables, cheese) as a kind of blueprint for other permutations: swapping one kind of good melting cheese for another; using steamed-softened greens instead of mushrooms (onions are a given); or substituting snipped chives (1 to 2 tablespoons) or tender leafy oregano (1 tablespoon) for the flat-leaf parsley. See other VARIATIONS, below.", "You'll need a heavy, 8-inch ovenproof skillet, preferably cast-iron. If you have a 9-inch skillet, reduce the baking time to about 8 minutes.", "Serve with a garlicky green salad (for bacon lovers, add apple wood-smoked, thick slab bacon, grilled), and never forget how reliable that carton of eggs can be in your culinary life.", "Servings:", "Tested size: 6 servings", "Ingredients", "-3 tablespoons unsalted butter", "-1 small onion, diced (about 2/3 cup)", "-6 ounces mushrooms, preferably cremini, stemmed and cut into chunks", "-1/4 teaspoon Spanish smoked paprika (pimenton)", "-1/4 cup coarsely chopped flat-leaf parsley", "-7 large eggs", "-Kosher salt", "-4 ounces (about 1 cup loosely packed) coarsely shredded Gruyere cheese (may substitute other Swiss cheese)"].
