Cheese frittata with sweet peppers and mushrooms

Votes: 1

How to Make - Cheese Frittata with Bell Peppers and Mushrooms

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

This fluffy, tender frittata is filled with sliced bell peppers, sautéed mushrooms, and green onions, topped with a gooey cheese layer. You'll need an oven-safe pan to cook the frittata through. This recipe uses cremini mushrooms, or button mushrooms with brown caps, but you could try other mushrooms or a mix of mushrooms.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 large eggs
0.5 cups heavy cream
2 tbsp. l. olive oil
170 g cremini mushrooms, thinly sliced (about 2 cups)
2 sweet peppers, thinly sliced
170 g cheese curds, coarsely chopped (about 1 cup) *
2 green onions, thinly sliced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large bowl, whisk together the eggs, heavy cream, 3/4 teaspoon salt, and some freshly ground black pepper; set aside.

In a 10-inch (25-cm) nonstick ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until lightly browned on the bottom, about 3 minutes. Stir, then continue cooking until the liquid has evaporated, about 4 minutes. Add the remaining 1 tablespoon olive oil, the bell pepper, and a pinch each of salt and black pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
Reduce heat to medium. Pour the egg mixture into the skillet and stir once or twice to distribute evenly. Cook, undisturbed, until the edges begin to set, about 1 minute.
Top with the cheese curds (see note) and green onions, then transfer the pan to the oven. Bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool in the pan for 5 minutes, then flip or transfer to a cutting board. Serve the frittata warm or at room temperature.

Note *

These are moist slices of curdled milk eaten as a snack or used in cooked dishes. This curdled product is primarily found in the Canadian dish poutine, but is also consumed in the US Midwest, mountains, and Northwest, especially in Wisconsin. It can be substituted with young mozzarella.

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