Mushroom Red Pepper Frittata
We all know how much I love to make quiche, but I was just short on time last week and thought a good Frittata would fit the bill. Boy, I felt like I hit the jackpot.
This is so easy to put together and so elegant I will make these more often from now on. You can substitute any of the veggies I used for some of your own favorite ones. Or you can add meat as well. So there are no hard rules on this. The time to throw this together is literally maybe 15 minutes start to finish.
I loved the salty Pecorino cheese that I use and highly recommend it. You can cut back on adding salt this way as well. Ewe will love it. ;-)
Veggie Frittata
12 eggs
1/2 cup half and half
1/2 cup red bell pepper
1/2 cup chopped onion
1 cup sliced mushrooms
1 cup grated cheese – I like the pecorino for this dish
1 cup shredded cheddar – I like sharp
Salt & Pepper to taste
Lightly beat all eggs in a med to large mixing bowl. Next add the milk and salt and pepper. Add all of your chopped veggies. Butter a pie pan or you can use a cast iron skillet. Line about half of your cheeses on the bottom of the pie plate. Next, pour your egg mixture in. I like to add the remaining cheese on top as this helps keep the mushrooms from floating up. If you like a different texture to your mushrooms you can always saute them along with your onions and cooling before mixing with the eggs. Place foil over the dish and place in oven.
Bake in a 350˚ for 35 minutes or until it lightly starts to turn golden. The center should be firm.
Great to serve with home made hash browns and a tossed salad. Serve some jazz and orange juice on the side and go out and conquer the day!
Bon Appetit!
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