Mushroom and Pepper Frittata, what a tasty delight for a rainy day. It’s one of those meals you can have anytime. And we had it for supper.
A frittata (in this case Mushroom and Yellow Pepper) is delightful for breakfast or supper, especially when served on a beautiful hand-made plate by Quail Run Pottery.
Mushroom and Pepper Frittata, served with a small salad, is a complete meal.
When in doubt, make eggs. That’s my philosophy. Eggs are comfort food for me. Although I have a number of food sensitivities, egg is not one of them. Hooray! Periodically, even I don’t feel like cooking. Ha. Ha. My first choice for a simple meal is usually an egg dish and this Mushroom and Pepper Frittata hit the spot. We added a nice green salad with a light vinaigrette, and it was the perfect meal.
What You Need
You will need measuring cups and spoons, a bowl, wire whisk, and a seasoned cast-iron skillet. And a good coffeemaker, of course, because what’s a meal like this without good coffee?
Mushroom and Pepper Frittata Recipe
Mushroom and Peppers Frittata
Tasty mushrooms and peppers make this baked egg dish robust and deliciously good for you.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped yellow bell peppers (red or green may be substituted)
- 1 cup sliced mushrooms
- 4 eggs
- 1/4 teaspoon sea salt (regular salt contains corn)
- 1/8 teaspoon pepper
Instructions
In an 8-inch cast iron skillet, heat the oil over medium-high heat until hot.
Reduce the heat to medium. Add the onions and sauté for about 2 minutes until onions start to become soft.
Add the peppers and continue cooking until they become soft, about 3 minutes.
Remove the onions and peppers to another dish and set aside.
Place the mushrooms in the skillet to sauté. Only cook a few mushrooms at a time and do not let them touch. Turn them over periodically as they cook. Continue cooking until they are becoming brown on both sides. When done, remove the mushrooms to a separate dish. This step might take 8-10 minutes.
Whisk the eggs in a bowl until frothy.
Add the salt, pepper, and the onions and peppers mixture. Mix to combine.
Pour the egg mixture into the skillet and cook the eggs until nearly set (about 10 minutes).
Add the mushrooms to the top of the frittata.
Broil the frittata on high for 3-5 minutes until completely set. Watch closely as this can burn easily.
Remove from oven and serve.
https://recipeideashop.com/mushroom-and-pepper-frittata
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Mushroom and Pepper Frittata Nutrition Label. Each serving is one-half the frittata.
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What’s better than Frittata? A frittata with mushrooms and bell peppers…for SUPPER. Or breakfast. Or brunch. Ha. Ha. Anytime.
*Allergen Key
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop Oct.13, 2020.
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