Preheat oven to 260*C or 240*C fan-forced

Heat a large deep non-stick frypan over med-high heat. Add oil, the add mushrooms and cook for 4 mins, until softened. Cook, stirring occasionally, for 8 mins, until mushrooms are golden brown and tender.

Add onion and cook for 3 mins, until softened. Add garlic and thyme and cook for 2 mins, until fragrant. Stir in vinegar and cook for 30 secs, until vinegar evaporates. Reduce heat to med. Stir in cream and butter and cook until cream simmers. Remove pan from heat and season to taste. Transfer to 20 x 20 cm baking dish.

In a med bowl, combine eggs, cheese, chives and parsley. Season. Whisk vigorously for 30 secs, until slightly foamy. Pour and spread egg mixture over mushrooms.

Bake for 10 mins, or until egg mixture is just cooked through and slightly browned