Easy Mushroom And Cheese Frittata

• 8 eggs
• 1/4 cup 2% low-fat milk
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried sage
• 1/4 teaspoon ground pepper
• 2 tablespoons olive oil or 2 tablespoons butter
• 1 medium onion, diced
• 1/2 cup red pepper, diced
• 8 ounces sliced small mushrooms
• 2 garlic cloves, minced
• 2 tablespoons minced parsley (optional)
• 3/4 cup shredded provolone cheese, Swiss or 3/4 cup jarlsberg cheese

1. In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 350u0b0F (180u0b0C).
2. In a 10"(25 cm) non-stick skillet heat oil over medium- high heat; saute onion and red pepper 2-3 minutes or until softened. Add mushrooms and saute 4-5 minutes or until lightly browned; add garlic and cook 1 minute. Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12-15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to oven for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.
3. Variation: Instead of cooking the frittata in oven it may be cooked on top of stove over medium- low heat; lifting outer edges of omelet to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese.
4. Tip: Substitute 4 eggs and 4 egg whites for the 8 eggs to lower fat.

eggs, milk, parmesan cheese, sage, ground pepper, olive oil, onion, red pepper, mushrooms, garlic, parsley, provolone cheese

Taken from www.food.com/recipe/easy-mushroom-and-cheese-frittata-459599 (may not work)