Friday, February 3, 2017

Pepper and Mushroom Fritta


 Cooking Spray 
 2 Tablespoons butter 
 1 Small Sweet onion, finely chopped 
 1 Teaspoon minced garlic 
 2 Cups Sliced Button Mushrooms, sliced 
 2 Red Bell Peppers, seeded and diced 
 1/4 Cup chopped fresh parsley 
 8 Eggs 
 1 Cup 2% milk 
 1 1/2 Cups grated sharp cheddar cheese 
 1/2 Teaspoon salt 
 1/4 Teaspoon Black pepper                



 1. Preheat the oven to 350°F.

 2. Coat a 9-by-13-inch baking dish with cooking spray and set aside.

 3. In a large skillet over medium-high heat, melt the butter.

 4. Add the onion, garlic, and mushrooms and sauté until softened, 
about 5 minutes. Add the red peppers and sauté for 5 minutes, or 
until the liquid in the skillet is evaporated.

 5. Remove the skillet from the heat and stir in the parsley.

 6. In a large mixing bowl, whisk together the eggs, vegetables, 
milk, cheese, salt, and pepper. 

 7. Pour the mixture into the prepared baking dish and bake for 
30-35 minutes or until set. Let the frittata stand 5 to 10 minutes before serving.


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