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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âWe enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor.â âTeri Condon, Burley, Idaho Ingredients:
5 eggs |
1/4 cup sour cream |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese, divided |
2 green onions, chopped |
1 cup chopped fresh mushrooms |
1/2 cup each chopped sweet red, yellow and green pepper |
1/4 cup chopped onion |
1 tablespoon butter |
hot pepper sauce, optional |
Directions:
1. In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof skillet, saute the mushrooms, sweet peppers and onion in butter until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 minutes or until nearly set.
2. Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired. Yield: 4 servings.
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