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Cheese, Tomato and Mushroom Frittata Recipe

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This recipe for Cheese, Tomato and Mushroom Frittata, by , is from Carol Roenigk's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Roenigk

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
1 cup grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon olive oil
1/4 cup finely chopped green bell pepper
1/2 cup chopped mushrooms
3 garlic cloves, minced
1/2 cup chopped tomatoes
1/4 cup finely chopped red onion

Directions:
Directions:
In a medium bowl, whisk together eggs, half of the Swiss cheese, salt and pepper. Set aside. In a large non-stick skillet, heat 1 Tablespoon olive oil over medium heat and sauté onion, bell pepper, mushrooms and garlic until peppers are barely tender, about 3 minutes. Add tomatoes and increase heat to medium-high. Cook for one minute longer. Pour egg mixture over tomato and pepper mixture and cook the frittata, without stirring, for about 8 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining Swiss cheese over the top of the frittata. Broil the frittata under a preheated broiler for 2 to 3 minutes, or until the cheese is golden. Let cool for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
2

 

 

 

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