Saturday, July 26, 2014

Mushroom and Peppers Frittata

The other night I made fajitas and had some fantastic left over peppers and onions lurking in the fridge. I also had a nice box of baby bella mushrooms. Since I always have eggs on hand, I decided that this combo would make a mighty fine frittata and it did not disappoint.

Preheat oven 425
Need medium oven proof skillet
5 eggs whisked
1 box baby bella mushrooms, washed and sliced
1 cup of sautéed peppers and onions
salt, pepper, some dried Italian seasoning, and dried red pepper
queso fresco cheese crumbles

Sauté mushrooms in butter, add spices, and then add the peppers and onion. Pour eggs over all and let that cook a few minutes until edges are looking a bit cooked. Sprinkle on the cheese and pop into the oven for 12 minutes. Let it cool a bit before cutting.