Description
Garden fresh vegetables, crimini mushrooms, and gouda cheese come together to make this easy and satisfying frittata. Smoked paprika adds depth and just the right finishing touch.
Ingredients
- 3 ounces, weight Fresh Mushrooms, Sliced (crimini Recommended)
- 1 whole Medium Onion, Medium Diced
- 1 whole Medium-sized Green Pepper, Medium Diced
- 2 whole Medium Tomatoes, Peeled, Deseeded, And Medium Diced
- 4 ounces, weight Shredded Gouda
- 8 whole Eggs Or 4 Whole Eggs And 4 Additional Egg Whites
- ½ teaspoons Salt
- ¼ teaspoons Round Black Pepper
- ⅛ teaspoons Smoked Paprika
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
Preparation
Prep all vegetables and the mushrooms. Grate the cheese.
Mix the beaten eggs with the salt, pepper, and paprika in a medium size bowl. Set aside.
Place an oven rack 4 inches from broiler element. Allow the broiler to preheat while the frittata is being prepared.
On the stove-top over medium high heat, heat the olive oil and butter in an oven-safe skillet. Add the mushrooms to the oil and butter and saute for about 2 minutes. Add the onions and saute for one minute more. Add the green peppers and tomatoes and saute until the onions and green pepper are crisp-tender.
Lower the heat to medium. Stir in the egg mixture. As the edges begin to cook, run a rubber spatula around the edges of the pan, lifting the mixture to allow the uncooked egg mixture to flow underneath. Just as the edges start to set, sprinkle the cheese on top.
Cook until the edges are set, but the middle is still loose. Put the skillet in the oven under the broiler. Broil until the frittata is set and the top just begins to get golden in places.
Remove from the oven and sprinkle with additional smoked paprika. Slice frittata into wedges, and serve.
