Recipe courtesy of Brook Harlan


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  • Level: Intermediate
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: 1 serving



  1. Preheat oven to 350 degrees F.
  2. Melt the butter in a 7-inch nonstick oven-proof skillet over medium-high heat. Cook the onions and peppers until beginning to soften, about 2 minutes. Add the green onions and mushrooms and cook until soft, about another 2 minutes. Season with salt and pepper.
  3. Whisk the eggs in a bowl until well blended and season them with salt and pepper. Pour the eggs over the vegetables in the skillet. Stir constantly with a heat-proof rubber spatula. When the eggs are almost cooked, spread them evenly over the pan. Cover the pan and put it into the oven for 1 minute. Remove the cover and sprinkle the cheese evenly over the eggs. Return the skillet to the oven and cook until the cheese is melted, about 2 minutes.
  4. Carefully slide the frittata onto a plate; garnish with chives.
  5. Note: Any vegetables can be used. Meat can also be added if it is cooked first.