When you are someone who likes eggs as much as I do (and by likes I mean love, and by love I mean hopelessly addicted to) you must find different ways to prepare and eat them. I made this veggie frittata when my three fabulous friends were visiting earlier this summer. Since they are well aware of my egg obsession, they obviously knew eggs were going to be on the menu! A frittata is an impressive way to serve eggs because the eggs just look prettier and set up nicely because once the bottom of the eggs are cooked in the pan you pop the pan in the oven for it to bake. I made mine with red peppers, mushrooms, and onions, but you can use any veggie or meat you like as well as whatever cheese you prefer.
8 large fresh eggs
2 tablespoons of milk
1/4 cup shredded cheese (I used cheddar and swiss)
Seasonings of your choice (I used ground mustard, garlic salt, seasoning salt and pepper)
1 tablespoon olive oil
1/2 onion, minced
1 red bell pepper, chopped
6 ounces mushrooms, cleaned and diced
Preheat the oven to 350 degrees. Crack the eggs into a bowl and add in the milk and cheese and any spices you desire. Whisk together until well combined. Set aside. In an oven safe pan add the olive oil and saute the onions and peppers for about 2 minutes over medium heat, stirring frequently. Add the mushrooms and reduce heat to low, still stirring until mushrooms have released their water. Season with salt and pepper.
Pour the egg mixture unto the pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to the oven and cook until eggs are no longer wobbly or jiggle, approximately 15 minutes (but check it after about 12 minutes). Sprinkle more cheese on top. Transfer to a plate and serve immediately.