CHEESY PEPPER AND MUSHROOM FRITTATA
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.
- Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes. Stir, then continue cooking until the liquid evaporates, about 4 minutes. Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
- Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Scatter the cheese curds and scallions on top, then transfer the skillet to the oven. Bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ehab Aljallad
[email protected]Overall, I thought this frittata was just okay. It wasn't bad, but it wasn't great either.
Neko Toylover
[email protected]The flavor of the frittata was good, but the texture was a bit rubbery. I think I overcooked it.
Sussy Sussy
[email protected]This frittata was a bit too dry for my taste. I think I would add some more milk or cream next time.
Jon Cordes
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love the cheesy flavor and the colorful peppers.
Andres
[email protected]I love that this frittata can be customized to your liking. I added some chopped spinach and feta cheese, and it turned out amazing.
Mawanda Anthena Alpha
[email protected]This frittata is a great make-ahead breakfast or lunch. I like to make it on the weekend and then reheat it during the week.
SavrJ 3
[email protected]I'm always looking for new vegetarian recipes, and this frittata is a great addition to my repertoire. It's easy to make and it's always a crowd-pleaser.
Aries Webb
[email protected]This frittata is a great way to use up leftover vegetables. I had some peppers and mushrooms that were about to go bad, and this was the perfect way to use them up.
Ma Devil
[email protected]I made this frittata for breakfast and it was the perfect way to start my day. It was filling and flavorful, and it kept me full until lunchtime.
Gabriel Irungu
[email protected]This was my first time making a frittata, and it turned out great! I followed the recipe exactly and it was perfect.
Abdullahi Mukhtaar
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this frittata. The peppers and cheese balanced out the mushrooms perfectly.
Liehan van Wyk
[email protected]This cheesy pepper and mushroom frittata was a hit with my family! The combination of flavors and textures was perfect, and it was so easy to make. I'll definitely be making this again.