Frittata
Ingredients
The base
-
8
large
Eggs
-
¼
cup
Heavy cream (or any milk of your choice)
-
¾
tsp
Sea salt
-
¼
tsp
Black pepper
The fillings
-
1½
cups
Mushrooms (sliced)
-
1
cup
Bell peppers (cut into thin strips)
-
1
cup
Zucchini (cut into quarter moons)
-
⅔
cup
Cheddar cheese (shredded)
For cooking
Instructions
- Preheat the oven to 350°F (176°C).
- Heat olive oil in a 10-inch cast iron skillet over medium heat.
- Add the sliced mushrooms, bell peppers, and zucchini. Sauté for 6-10 minutes until browned and soft.
- In a large bowl, whisk together the eggs, heavy cream, sea salt, and black pepper.
- Pour the egg mixture into the skillet over the sautéed vegetables and add the shredded cheese. Stir gently.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until the top is puffy and just set in the center.
- Remove from the oven and let cool for a few minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
188
Total fat
15g
Total carbohydrates
3g
Total protein
11g
Sodium
mg
Cholesterol
mg
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