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Sunday Brunch Frittata

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Ingredients
  Vegetable oil 3 Tablespoon
  Yellow onion 1 Medium, thinly sliced
  Sweet green pepper 1 Medium, cored, seeded, and diced
  All-purpose potatoes 2 Medium, peeled and thinly sliced
  Mushrooms 8 Ounce, thinly sliced
  Eggs 4 Large
  Whole milk/Low fat milk 1⁄2 Cup (8 tbs)
  Grated parmesan cheese/Shredded gruyere cheese 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Sour cream/Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Chopped sweet peppers 1⁄4 Cup (4 tbs) (Red, Green, Or Mixed)
Directions

Preheat the broiler and set the rack 4 inches from the heat.
Heat 1 tablespoon of the oil in a 12-inch ovenproof skillet over moderate heat for 1 minute.
Add the onion, green pepper, and potatoes, cover, and cook, stirring occasionally, for 5 minutes.
Add the mushrooms, cover, and cook, stirring occasionally, for 4 minutes or until the potatoes are tender.
Remove the cover, raise the heat to moderately high, and cook, stirring, 1 minute more or until all the liquid evaporates.
In a large bowl, whisk together the eggs, milk, all but 2 tablespoons of the cheese, and the salt and black pepper, then stir in the vegetable mixture.
Add the remaining 2 tablespoons of oil to the skillet and heat over moderately high heat for 1 minute.
Add the egg and vegetable mixture, reduce the heat to moderately low, and cook, uncovered, for 8 to 10 minutes or until just set.
Sprinkle with the remaining cheese.
Transfer the skillet to the broiler and broil for 1 to 2 minutes or until lightly golden.
Top with the sour cream and sweet pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Interest: 
Holiday

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