Mushroom And Bell Pepper Frittata

Mushroom And Bell Pepper Frittata

Ingredients:
2 Tbsp olive oil
1 red or orange bell pepper, seeded and cut into ¼-in (0.5 cm) slices
1 yellow bell pepper, seeded and cut into ¼-in (0.5 cm) slices
2 cups sliced mushrooms
8 large eggs
¼ tsp salt
¼ tsp ground black pepper
⅓ cup grated parmesan cheese
10 fresh basil leaves, torn in small pieces

Directions:
1. In large nonstick skillet over medium-high heat, heat oil. Add bell peppers. Sauté until softened,
about 4 minutes. Add mushrooms. Sauté for 5 minutes, or until vegetables are lightly browned.
Reduce heat to medium.
2. In medium bowl, stir together eggs, salt, and black pepper. Pour into skillet, spreading evenly.
Cook, stirring frequently, for 3 to 4 minutes, or until soft-scrambled. Reduce heat to medium-low. Stir
in cheese and basil. Smooth top. Cook for 5 minutes. Cover and cook for 8 minutes, or until eggs are
firm and bottom is browned.
3. To serve, loosen frittata around edge with spatula. Invert onto large plate. Cut into 4 equal wedges.
Serve warm or at room temperature.