Mushroom and Red Pepper Frittata

Name: Mushroom and Red Pepper Frittata
Yield: 8 servings
Ingredients: 3 tbsp (45 mL) butter; 1 onion finely chopped; 1 garlic clove minced; 1 lb (450 g) mushrooms thinly sliced; 2 red bell peppers diced; 3 tbsp (45 mL) chopped fresh parsley; 8 eggs; 1 1/2 cups (375 mL) Milk; 2 cups (500 mL) shredded Canadian Cheddar cheese; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) black pepper; 1/2 cup (125 mL) fresh bread crumbs; 3 tbsp (45 mL) grated Canadian Parmesan cheese

Our dietitians' favourite

This recipe is taken from the 1985 Milk Calendar. This is the Mushroom and Red Pepper Frittata recipe.

Prep: 20 min
Cooking: 45 min - 55 min

Yields 8 servings

Ingredients

3 tbsp (45 mL) butter
1 onion finely chopped
1 garlic clove minced
1 lb (450 g) mushrooms thinly sliced
2 red bell peppers diced
3 tbsp (45 mL) chopped fresh parsley
8 eggs
1 1/2 cups (375 mL) Milk
2 cups (500 mL) shredded Canadian Cheddar cheese
1 tsp (5 mL) salt
1/4 tsp (1 mL) black pepper
1/2 cup (125 mL) fresh bread crumbs
3 tbsp (45 mL) grated Canadian Parmesan cheese

READY FOR REWARDS?

Preparation

Melt butter in a large skillet; add onion and garlic. Sauté 5, 10 min until tender and fragrant. Add mushrooms and red bell peppers; cook until all liquid from the mushrooms and peppers has evaporated, 5 to 10 min. Mixture should be quite dry. Add parsley. Cool.

Beat eggs with milk in a large bowl; add vegetables and remaining ingredients except Parmesan. Pour mixture into a buttered 9 x 13-in (23 x 33 cm) baking dish and smooth top. Sprinkle with Parmesan.

Bake 35 to 40 min at 350 °F (180 °C) or until set. Rest 10 min before serving. Recipe can be halved and baked in an 8-inch (20 cm) square or round baking dish.