Sunday Brunch Frittata
|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|
|Whole milk/Low fat milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese/Shredded gruyere cheese||1⁄3 Cup (5.33 tbs)|
|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)|
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.