Mushroom, Pepper, And Fontina Frittata

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1 thinly sliced onion
• 1 thinly sliced green bell pepper
• 1 cup sliced mushrooms
• 1 garlic clove, minced
• 8 large eggs
• 2 large egg whites
• 1/3 cup 1% low-fat milk
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil
• 1 1/2 tablespoons butter
• 1 cup cherry tomatoes, halved
• 1 cup fontina cheese, cut into small cubes (about 5 ounces)

Recipe

• 1 heat oil in a 10-inch, oven-safe skillet or sauté pan.
• 2 add onion and pepper; sauté over medium heat 5 minutes, stirring frequently. add mushrooms, cover, and sauté 3 minutes, stirring several times.
• 3 add garlic, and sauté 1 additional minute. remove vegetable mixture from heat, and transfer to a plate to cool briefly. wipe pan with paper towels, and return to stove.
• 4 combine eggs, egg whites, milk, salt, pepper, and basil in a large bowl, stirring with a whisk until well blended; set aside.
• 5 heat skillet over medium heat for 2-3 minutes and add butter, swirling pan to melt butter evenly.
• 6 add vegetables to egg mixture in bowl, stir, and carefully pour entire mixture into heated skillet.
• 7 scatter cherry tomatoes and cheese over egg mixture (do not stir).
• 8 cook frittata gently over medium-low heat 15-18 minutes or untilit is cooked most of the way through.
• 9 to finish cooking the top, preheat broiler and place the frittata about 6-8 inches from heat for 2-4 minutes (watch frittata carefully to ensure that it doesn't burn).
• 10 4. remove frittata from oven, cool on a wire rack for 5 minutes, and shake pan rapidly back and forth to loosen. cool a few more minutes, then carefully put a plate over the frittata and invert it onto the plate. invert it again onto another plate so the frittata is right side up. refrigerate until ready to serve.