Preheat oven to 375°.

Crack the eggs into a large bowl. Add the half & half or cream and whisk vigorously together. Add the shredded cheese and season with salt & pepper and sprinkle in the half of the chopped parsley and set aside.

In a large cast iron pan or in a nonstick skillet melt the butter and sauté the onions over medium high heat for 2 minutes.

Add the sliced mushrooms and continue to sauté until the mushrooms are caramelized. Deglaze with half a cup of Chardonnay a cook for a few minutes. Add the sliced sausage and let it warm through by stirring.

Remove from the heat and with your spatula or wooden spoon distribute evenly the sausage mixture on the pan bottom.

Pour the egg batter evenly over the top of the mixture and bake in the oven for about 30 minutes or until firm and golden brown on the edges.

Sprinkle the top with the remaining parsley and allow to cool in pan for a few minutes before serving.