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.
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Ehab Aljallad
e-aljallad46@yahoo.comOverall, I thought this frittata was just okay. It wasn't bad, but it wasn't great either.
Neko Toylover
neko_toylover44@hotmail.comThe flavor of the frittata was good, but the texture was a bit rubbery. I think I overcooked it.
Sussy Sussy
sussy.s75@hotmail.frThis frittata was a bit too dry for my taste. I think I would add some more milk or cream next time.
Jon Cordes
j@aol.comThis frittata is a great way to get your kids to eat their vegetables. My kids love the cheesy flavor and the colorful peppers.
Andres
andres@hotmail.comI 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
a@hotmail.comThis 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
3.s76@yahoo.comI'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
webb.aries66@yahoo.comThis 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
d_ma27@yahoo.comI 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
gabriel_i20@gmail.comThis was my first time making a frittata, and it turned out great! I followed the recipe exactly and it was perfect.
Abdullahi Mukhtaar
abdullahi_m26@gmail.comI'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
liehan.v16@hotmail.comThis 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.