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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Ingredients:
1 teaspoon unsalted butter |
1/4 cup finely chopped onion |
1/4 cup finely chopped red bell pepper |
2 green onions, sliced |
2 medium mushrooms, sliced |
kosher salt |
freshly ground black pepper |
3 large eggs |
1/4 cup grated parmesan |
1/2 teaspoon chopped chives, for garnish |
Directions:
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.
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