Today's Egg-speriment

Lately we've been going through so many eggs that I have started getting them in boxes of 5 dozen. Between The Brat scrambling his eggs in sausage, omelets and frittati they don't really last all that long. This was today's effort.

My favorite bell peppers are the orange and yellow ones, but feel free to use whatever you like.  Some sausage would be pretty good in this, too.

Frittata with Mushroom, Tomato and Bell Peppers

1 Tbs olive oil
1 Tbs butter
1 smallish onion, chopped
2 large cloves of garlic, minced
4 oz sliced cremini mushrooms
1 yellow or orange bell pepper, diced
1 large or 2 small Roma tomatoes, cored and chopped
8 eggs
splash of milk or cream
1\2 c grated Parmesan cheese
salt and pepper
couple tablespoons chopped flat leaf parsley

Heat oven to 400. Heat a cast iron frying pan and add oil and butter. When the butter has melted add onions and season with salt and pepper. Cook over low heat until onions become translucent. Add garlic and stir a bit. Add mushroom and add another tablespoon or so of butter if the pan looks dry. When the mushrooms are soft add the peppers and tomatoes. Continue to cook gently until all the vegetables are warmed through..

Meanwhile, in a medium bowl whisk eggs and milk. Blend in the cheese. Pour on  top of the vegetables in the pan. Cook without stirring under low heat until it seems that the bottom is mostly set (top will still be runny). Place into the pre-heated oven and bake for 15 minutes or so, until the top is set. Sprinkle more grated Parmesan and parsley on top. Cut into wedges and serve immediately.

6 servings