Double Cheddar Frittata
- 1/2 tablespoon olive oil
- 1 each scallions, spring or green onions sliced
- 1 clove garlic freshly minced, optional
- 2 each mushrooms button or cremini, about 1/2 cup, sliced
- 1/4 cup green bell peppers chopped
- 1 x salt and black pepper to taste
- 2 large eggs
- 1/2 cup milk, 1% or 2 %
- 1 x red hot pepper sauce or any hot sauce, to taste
- 1/4 cup cheddar cheese smoked and/or sharp
- Heat the olive oil in a small nonstick skillet over medium-high heat until hot.
- Add the scallions and garlic, stirring constantly, and cook for about 40 seconds.
- Add the mushrooms, and cook for about 5 minutes, or until mushrooms are partially browned.
- Stir in the bell peppers, and cook for another 2 minutes until the bell peppers just start to soften.
- Season to taste with salt and black pepper.
- Meanwhile in a bowl, whisk together eggs and milks until well blended.
- Stir in the cheese.
- Season with hot sauce, salt and black pepper.
- Pour the egg-milk mixture into the skillet, and cook over medium heat for about 3 to 4 minutes, until the edges are almost set.
- Reduce heat to medium-low or low, cover the skillet, and continue to cook for another 8 to 10 minutes until the frittata is set.
- Meanwhile preheat the broil, broil the frittata for another 2 to 3 minutes, or until the top is slightly browned.
- Remove the skillet from the oven (be careful that the skillet is very hot, so use kitchen towel or gloves)
- Place the frittata onto the serving plate.
- Serve warm with more hot sauce if needed.
olive oil, scallions, clove garlic, mushrooms button, green bell peppers, salt, eggs, milk, red hot pepper sauce, cheddar cheese
Taken from recipeland.com/recipe/v/double-cheddar-frittata-54750 (may not work)