Cheesy Pepper and Mushroom Frittata

1. 1

   Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.

2. 2

   Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.

3. 3

   Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes.

4. 4

   Stir, then continue cooking until the liquid evaporates, about 4 minutes.

5. 5

   Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.

6. 6

   Reduce the heat to medium.

7. 7

   Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute.

8. 8

   Scatter the cheese curds and scallions on top, then transfer the skillet to the oven.

9. 9

   Bake until the frittata is set and lightly browned, 25 to 30 minutes.

10. 10

    Let cool 5 minutes in the skillet, then invert or slide onto a cutting board.

11. 11

    Serve warm or at room temperature.

12. 12

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

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