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eggs heavy cream kosher salt extra-virgin olive oil cremini mushrooms bell peppers cheese curds scallions
Viewed: 49 - Published at: 2 years agoIngredients
- 12 large eggs
- 1/2 cup heavy cream
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 ounces cremini mushrooms, thinly sliced (about 2 cups)
- 2 bell peppers (any color), thinly sliced
- 6 ounces cheese curds, roughly chopped (about 1 cup) or mozzarella, shredded
- 2 scallions, thinly sliced
Method
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.
- Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.
- Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes.
- Stir, then continue cooking until the liquid evaporates, about 4 minutes.
- Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
- Reduce the heat to medium.
- Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute.
- Scatter the cheese curds and scallions on top, then transfer the skillet to the oven.
- Bake until the frittata is set and lightly browned, 25 to 30 minutes.
- Let cool 5 minutes in the skillet, then invert or slide onto a cutting board.
- Serve warm or at room temperature.
- Photograph by Kana Okada
