Cheesy Pepper and Mushroom Frittata
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 316
- Sodium
- 387
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
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
Directions
- 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.