Mushroom and Red Pepper Frittata |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
3 tablespoons butter |
1 onion, finely chopped |
1 clove garlic, minced |
1 lb mushroom, sliced |
2 red peppers, diced |
3 tablespoons fresh parsley, chopped |
8 eggs |
1 1/2 cups milk |
2 cups cheddar cheese, grated |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup fresh breadcrumb |
3 tablespoons grated parmesan cheese |
Directions:
1. Melt butter in large skillet.
2. Add onion and garlic.
3. Saute until tender, without browning.
4. Add mushrooms and red peppers.
5. Cook until all liquid from mushrooms and peppers evaporates.
6. Mixture should be quite dry.
7. Add parsley.
8. Cool.
9. Beat eggs with milk in large bowl.
10. Add veggies and remaining ingredients- except parmesan.
11. Pour mixture into buttered 9 X13 baking dish.
12. Smooth top.
13. Sprinkle with parmesan.
14. Bake 35-40 minutes at 350 or until set.
15. Let stand for 10 minutes before serving.
16. Recipe can be halved and baked in and 8 square or round baking dish.
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