Cheesy Pepper and Mushroom Frittata

• 12 large eggs
• 1/2 cup heavy cream
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 6 ounces cremini mushrooms, thinly sliced (about 2 cups)
• 2 bell peppers (any color), thinly sliced
• 6 ounces cheese curds, roughly chopped (about 1 cup) or mozzarella, shredded
• 2 scallions, thinly sliced

1. Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.
2. Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.
3. Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes.
4. Stir, then continue cooking until the liquid evaporates, about 4 minutes.
5. Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
6. Reduce the heat to medium.
7. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute.
8. Scatter the cheese curds and scallions on top, then transfer the skillet to the oven.
9. Bake until the frittata is set and lightly browned, 25 to 30 minutes.
10. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board.
11. Serve warm or at room temperature.
12. Photograph by Kana Okada

eggs, heavy cream, kosher salt, extravirgin olive oil, cremini mushrooms, bell peppers, cheese curds, scallions

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cheesy-pepper-and-mushroom-frittata.html (may not work)