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SERVES:

2

INGREDIENTS:

• 1/2 large Portobello mushroom, chopped
• 1/4 large red pepper, deseeded and chopped
• 1/2 small white onion, chopped
• 1 green onion, chopped
• 2-3 ounces grated cheddar cheese
• 4 large eggs
• 3-4 Tbs milk
• 10-inch nonstick pan, oven proof
• Olive oil for sautéing veggies
• Country toast (optional)

PROCEDURE:

Preheat the oven to 350 degrees a bit ahead of time and then add a splash of olive oil to the nonstick pan on medium high heat.

When the oil is hot, add all of the vegetables at the same time and cook them, stirring them around as they soften up.

The thing about mushrooms and even red peppers is they have a lot of water in them so you'll want to cook them down quite a bit so that most of the water is cooked out before adding the eggs.
Whisk the eggs and milk together and, after 4-5 minutes when you're happy with the veggies, pour the beaten egg mixture over that.

After a minute or two, use a spatula or wooden spoon to pull the sides in all around and, when the bottom has set up a bit, add the grated cheese and place the pan into the preheated oven to finish.

At this point the frittata won't take much more than 5-6 minutes to finish up and you'll have plenty of time to toast some country bread while you're waiting.

HINTS:

This same technique works for all types of veggie and meat combinations. Feel free to substitute another cheese for the cheddar to keep it more in line with a classic Italian dish.