Mushroom, Tomato, and Pepper Frittata

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So, I have been craving roasted/sauteed/cooked/hot/yummy tomatoes, mushrooms, peppers, and cheese for the past week. Today I decided to combine them in a quick and easy frittata dish for lunch! I was originally not planning to post this recipe since I was just kinda inventing it as I was going, but I started taking pics and it turned out so yummy!

If you aren’t a fan of one or two of the ingredients, it’s not going to break it if you leave them out. Or add your favorite vegetables. Hooray, versatility!

To make 2 servings of this frittata, you will need:

  • 4 eggs
  • 1/2 of a green pepper
  • 1 medium tomato
  • 5 or 6 small, sliced button mushrooms
  • 1 tbs chopped parsley
  • 3 tbs grated asiago or parmesan cheese
  • 1/2c grated monterey jack cheese
  • 2 tbs finely chopped onion
  • 1 clove garlic
  • Salt & pepper

You will also need to use a pan that is also oven-safe, such as a cast iron skillet. An 8 or 10″ skillet is perfect for a frittata of this size. Mine turned out thinner since it’s only two servings. Just be aware of this and increase or decrease the size of your skillet accordingly.

Begin by preheating your oven to 400 degrees F. Pour 2 tbs olive oil into your skillet and heat it up over medium heat.

Chop your vegetables and parsley. Basil, chives, thyme, or just about any other fresh herb would work as well.

Also chop your onion and garlic.

Place the peppers into the skillet first and saute for 2-3 mins; then, add the mushrooms and onions (not pictured) and saute for 3 additional minutes.

Sprinkle the veggies with salt and pepper after you add them.

In the meantime, beat the eggs with the parsley and the grated parm or asiago cheese.

Add the tomatoes to the skillet to cook for 2-3 minutes.

At that point, reduce the heat to low and add the chopped garlic.

Pour the egg mixture into the pan (while it is still on the top of the stove) and swirl it to coat all the veggies. You should see the edges start to firm up. Sprinkle the grated Monterey Jack cheese on top and bake in the preheated oven for 7-8 minutes, or until the center is firm and edges are puffed.

Remove the skillet from the oven and slice into quarters, or turn it out onto a serving plate.

Top each serving with more cheese if you love yourself. 😛


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