Make Ahead: Prep this frittata ahead by cooking the mushrooms mixture in advance. You can also beat the egg mixture and shred the cheese ahead of time. Store the eggs, mushrooms and cheese in three separate containers in the refrigerator for up to two days in the refrigerator. When you are ready to prepare the frittata, melt an additional tablespoon of butter in the skillet and warm the mushroom mixture through over medium heat before adding in your egg mixture.

Storing Leftovers: The leftover frittata can be cut into wedges and transferred to a large round plate or small platter. Cover with plastic wrap or foil and refrigerate up to three days.

Reheating: I have found that the best way to reheat frittata is to microwave it. Do so on high for 90 seconds per serving for a 600-watt microwave. This heats it through without drying out the cheese or making the texture tough. Alternatively, you can reheat it in a non-stick skillet. To do so coat the skillet with cooking spray and add a tablespoon of water to the skillet. Add the wedge (or wedges) of frittata and cover with a lid. Set over medium heat and let warm through gently. Cook until the cheese has melted and the frittata is steaming hot. Use a slotted spatula to serve.