Cheesy Pepper and Mushroom Frittata

Total Time:
1 hr
20 min
40 min

6 to 8 servings

  • 12 large eggs
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces cremini mushrooms, thinly sliced (about 2 cups)
  • 2 bell peppers (any color), thinly sliced
  • 6 ounces cheese curds, roughly chopped (about 1 cup) or mozzarella, shredded
  • 2 scallions, thinly sliced
  • 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.

  • Photograph by Kana Okada

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