Mixed Mushroom and Red Pepper FrittataCuisinart Original Recipe
Try this frittata paired with a green salad for a light lunch or dinner.
Approximate preparation time: 25 minutes, plus 15 minutes for baking
3 ounces Parmesan, cut into ½-inch cubes
3 garlic cloves
8 ounces cremini mushrooms
2 red bell peppers, each cut into 4 strips
1 teaspoon dried thyme
1½ tablespoons extra virgin olive oil
¼ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
10 large eggs
Preheat oven to 350°F.
Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor and process the Parmesan until finely chopped; remove and reserve. Add the garlic cloves to the small bowl and process until finely chopped; remove bowl and reserve.
Insert the slicing disc assembly, adjusted to 4mm, into the large work bowl and slice the mushrooms. Adjust the disc to 2mm and then slice the red peppers.
Place a 12-inch nonstick skillet* over medium heat. Add the olive oil and swirl the pan to coat the pan surface evenly with the oil. Add the garlic to the skillet and sauté for 2 to 3 minutes, until fragrant. Add the mushrooms, red peppers, thyme, and a pinch each of the salt and pepper. Sauté for about 8 to 10 minutes, until the vegetables have softened.
While vegetables are cooking, beat the eggs together well and stir in the remaining salt and pepper and reserved Parmesan. Once vegetables are soft, reduce heat to medium low and pour the eggs into the skillet; lightly stir to evenly distribute the vegetables. Leave skillet on the heat so that the bottom of the frittata begins to set, about 5 minutes. Place skillet into oven and bake until the top of the frittata is golden and puffed, about 15 to 20 minutes.
Carefully remove skillet from oven and invert onto a cutting board to cut the frittata to serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick cooking spray before adding the eggs. To do so, once the vegetables are sautéed, stir them into beaten eggs; spray the pan before adding the egg and vegetable mixture.
Servingsno serving information available
Nutritional information per scone: Calories 102 (64% from fat) | carb. 2g | pro. 7g | fat 7g | sat. fat 2g | chol. 212mg | sod. 295mg | calc. 38mg | fiber 1g
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