Pepper and Mushroom Fritta

  

  

      Ingredients

 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                

                       

                                 

 Directions

 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.

 MAKES 8 SERVINGS