1. In a large nonstick warm the olive oil. Add the mushrooms and stir them for about 5 minutes, or until they are softened. Then, add the garlic clove and cook for one more minute. Remove the mixture from the heat.

2. Beat the eggs together in a large bowl and add the fontina, salt, pepper, and milk. Then, stir in the mushrooms and garlic.

3. Place a 10-inch ovenproof skillet over medium heat and pour in the egg mixture once a drop of water in the pan sizzles and bounces. Swirl the pan gently so the egg mixture is evenly distributed. Then, place a lid over it and allow it to cook for about 8 minutes, or until the eggs are just set.

4. Finally, turn on the broiler to high heat. Place the pan in the oven and allow it to broil for about two minutes or until it puffs up slightly and turns golden brown. Remove the pan from the oven and allow it to cool slightly. Slice and serve.