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This Vegetable Frittata features a trio of mushrooms, red bell peppers and red onions with a creamy Gruyère cheese. If you’re looking for a quick easy meal, this mushroom, onion, and red bell pepper frittata is not only for breakfast or brunch, but also for a tasty meatless supper.
I know I have another egg recipe this week, but when I was down after surgery, eggs became a popular ingredient for our Meatless Monday meals. They are full of protein, easy to make, and besides who doesn’t love breakfast for supper?
I have never been one to wake up hungry. Nor can I stand the thought of food for at least two hours after I wake up. I never ate breakfast as a child, nor did I starve. I’m more of a brunch person. I usually get hungry just before lunchtime. I think breakfast is best at supper time. Not too long ago, I decided to revisit the frittata for a Meatless Monday meal. It had been so long since I last made one I had forgotten how good frittatas were.
How To Make Vegetable Frittata
First, preheat oven to 400 degrees F.
Melt the butter in a cast-iron or oven-proof pan over medium-high heat. When the butter begins to foam, add in the diced onion, red bell peppers and saute another 2 minutes. Next, add in the mushrooms and spring with a pinch of salt. Cook until tender, about 5 minutes.
Whisk the eggs and milk in medium bowl until well blended. Add half of the cheese and mix well.
Pour the egg mixture into the pan of vegetables and quickly stir to incorporate.
Cook, undisturbed, until the edges are set and you can pull it away from the side of the pan; about 2 minutes.
Sprinkle the other half of the cheese on top of the frittata, then transfer the pan to the preheated oven.
Bake until the top of the frittata is set; about 10 to 15 minutes. Then turn on the broiler to brown the top.
Remove the frittata from the oven. Invert or slide frittata onto a plate and cut into 6 wedges.
Serve warm or at room temperature.
Not only is the frittata good, but it is quick and simple to make. Although it may seem a little intimidating at that thought of the eggs sticking. If you use a cast-iron frying pan, make sure it is well seasoned. Just use plenty of butter and you will be just fine!
I hope you enjoy this Vegetable Frittata as much as we did. It was so good, I made another one the following weekend with sausage. Stay tuned for the recipe…
- 1 tablespoon butter
- 8 ounces Portobello mushrooms sliced
- ½ red onion diced
- ½ red bell pepper diced
- 6 large eggs
- ½ cup whole milk
- Kosher salt and freshly cracked black pepper to taste
- 1 cup Gruyère cheese shredded (divided)
- Preheat oven to 400 degrees F.
- Melt the butter in a cast-iron or oven-proof pan over medium-high heat.When the butter begins to foam, add in the diced onion and saute until tender, about 3 to 5 minutes.
- Next, add in the red bell peppers and saute another 2 minutes.
- Add in the mushrooms and cook until tender, about 5 minutes.
- Whisk the eggs and milk in medium bowl until well blended.
- Add half of the cheese and mix well.
- Pour the egg mixture into the pan of vegetables and quickly stir to incorporate.
- Cook, undisturbed, until edges are set and can pull away slightly from the side of the pan, about 2 minutes.
- Sprinkle the other half of the cheese on top of the frittata, then transfer the pan to the preheated oven; bake until top of frittata is just set, about 10 to 15 minutes.
- Invert or slide frittata onto a plate and cut into, wedges.
- Serve warm or at room temperature.