Vegetable Frittata

• 8 large eggs
• 3 tablespoons of heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup Fontina or Gouda Cheese (grated)
• 1 1/2 tablespoons butter
• 1/4 cup thinly sliced scallions (only the green tops)
• 1/2 cup thinly sliced red pepper
• 1/2 cup thinly sliced yellow pepper
• 1 small zuchinni sliced
• 1 1/2 cup thinly sliced mushrooms (white or whatever you prefer)
• 2 cloves of garlic finely chopped
• 1 Tablespoon chopped parsely
• 1/2 teaspoon chopped thyme

1. Preheat broiler
2. In a large bowl, wisk together, eggs, cream, 1/4 teaspoon of the salt and 1/8 teaspoon of pepper. Add 1/2 cup of cheese and wisk. Set aside.
3. In a 10 INCH NONSTICK OVENPROOF SKILLET, melt butter. Add zuchini and mushroom and cook until the vegtables are soft and lightly brown. (2-3 minutes). Add peppers and green onions stir occassionally for 2 minutes. Add garlic, 1/4 teaspoon salt and half of the pepper cook an additional 1-2 minutes. Pour the egg mixture over the vegetables. Cook lifting the eggs with a rubber spatula to let the eggs flow underneath until the edges are set but the middle is still loose. 4-5 minutes.
4. Remove skillet from heat and sprinkle remaining cheese over the top. Place under broiler until the eggs are puffy and cheese is golden and bubbling. (2-3 mins). Watch carefully not to overcook or burn.
5. Carefully slide frittata onto a large serving platter.

eggs, heavy cream, salt, freshly ground pepper, gouda cheese, butter, scallions, red pepper, yellow pepper, zuchinni, mushrooms, garlic, thyme

Taken from www.epicurious.com/recipes/member/views/vegetable-frittata-50103638 (may not work)