If you're looking for a quick easy meal, this Mushroom Onion Red Bell Pepper Frittata is not only for breakfast or brunch, but also for a meatless supper.
Kosher salt and freshly cracked black pepperto taste
1cupGruyère cheeseshredded (divided)
Instructions
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.
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