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Adapted from "Season to Taste"
Heat olive oil in a large skillet over medium heat. Add shallot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add mushrooms and thyme, cook, until mushrooms are golden on the edges. Deglaze the skillet with vinegar, remove mushrooms and reserve.
Return the skillet to medium heat and sauté the pancetta until crispy, about 5 minutes. Sprinkle mushroom mixture evenly over the pan.
Lightly whisk together eggs, milk and Gruyere. Pour over mushrooms, tilting the pan a little to evenly distribute. Cook over medium heat until almost set. To finish, sprinkle with parmesan and place under the broiler until puffy and golden, 1-2 minutes.
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