In a small bowl, soak dried morels in hot water for 30 minutes to rehydrate. Remove morels, reserving the soaking liquid, and squeeze over the bowl to expel water. Transfer to a cutting board and chop into bite-sized pieces.

Preheat oven to 350 F with a rack in the middle. Combine olive oil and butter in a 10-inch oven-proof frying pan (cast iron is great) set over medium heat. Once butter is melted, add diced onion and sauté, stirring occasionally, until soft and translucent, about 7 or 8 minutes.

Add half the minced garlic, stir and cook for another 2 minutes. Push onion and garlic to one side of the pan and add mushrooms. Sauté for 3 to 4 minutes, add remaining garlic and stir to combine onions and mushrooms.

Pour in the reserved morel soaking liquid—all but the last 2 tablespoons, which will be gritty—turn the heat up a notch and cook until all the liquid has evaporated. Turn heat back down to medium.

In the meantime, beat eggs until lemony yellow, add cream and beat to combine. Stir in Parmesan cheese.

Pour egg mixture into the frying pan, stir, add cilantro and stir again until all the ingredients are evenly distributed—you want to be sure there’s a mushroom in every bite.

Put pan into the oven and cook for 8 to 12 minutes, until the top of the frittata is set but not browned. Remove from oven onto a rack. Let cook for a couple of minutes before cutting.

For a delicious breakfast sandwich, serve on hot buttered toast with a dollop of chipotle mayonnaise. Refrigerate leftovers and eat within a couple of days.