Very Veggie Frittata
We enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor. —Teri Condon, Burley, Idaho
Ingredients
- 5 large eggs
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded cheddar cheese, divided
- 2 green onions, chopped
- 1 cup chopped fresh mushrooms
- 1/2 cup each chopped sweet red, yellow and green pepper
- 1/4 cup chopped onion
- 1 tablespoon butter
- Hot pepper sauce, optional
Directions
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1In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof skillet, saute the mushrooms, sweet peppers and onion in butter until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 minutes or until nearly set.
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2Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired.
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