| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 12 large eggs
- 1/2 cup heavy cream
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 ounces cremini mushrooms, thinly sliced (about 2 cups)
- 2 bell peppers (any color), thinly sliced
- 6 ounces cheese curds, roughly chopped (about 1 cup) or mozzarella, shredded
- 2 scallions, thinly sliced
Instructions
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.
- Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes. Stir, then continue cooking until the liquid evaporates, about 4 minutes. Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
- Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Scatter the cheese curds and scallions on top, then transfer the skillet to the oven. Bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 268 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 316 mg |
| Sodium | 387 mg |
Reviews
Slightly bland. I would put some additional herbs in next time. Subbed feta for cheese curds based on what I had in the fridge.
My first frittata and it was awesome!! I also added roasted brussel sprouts and brussel sprouts.
My husband and I made this tonight. We’ll make it again. Might try some different herb combinations. Thanks, Food Network Magazine!