Mushroom Cheese Frittata

(4 servings)

  • 8 large eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried sage
  • black pepper - to taste
  • 1 small onion - chopped
  • 1/2 cup chopped red pepper
  • 8 ounces of sliced mushrooms
  • 2 cloves of garlic - minced
  • 3/4 cup Provolone cheese or Swiss cheese - shredded
Preheat oven to 350 degrees.

In a large bowl, add the eggs, milk, Parmesan, sage and pepper. Beat until frothy.

Place an oven-safe frying pan over medium-high heat. Spray generously with cooking spray. Add the onion and red pepper and saute until the onions are tender - about 3 minutes.

Add the mushrooms to the frying pan and saute about 4 minutes more - until the mushrooms are browned and tender. Add the garlic. Stir and cook 2 more minutes.

Add the egg mixture to the frying pan and stir all ingredients together. Stop stirring and cook until the bottom of the frittata has set.

Transfer the frying pan to the preheated oven and bake for 12 to 15 minutes until completely set.

Sprinkle Provolone or Swiss cheese evenly over the top of the frittata. Bake about 2 minutes more until cheese is melted. Remove from oven.

Slice into wedges and serve.

This is a relatively low-fat breakfast with big, fresh flavor. Frittatas are easier to make than you might think.

Mr Breakfast would like to thank pretermit for this recipe.

Recipe number 2808. Submitted 4/8/2010.