egg frittata

How To Make egg frittata

• Step 1
  Preheat oven to 400 degrees.
• Step 2
  Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium low heat.
• Step 3
  Add the potatoes and cook until they begin to brown stirring a couple of times. As they begin to brown start adding the onions, mushrooms, zucchini, and red bell pepper. Stagger them in the pan in that order every 1-2 minutes.
• Step 4
  Lower the heat and add the garlic, fresh thyme, marjoram, salt, and pepper. Cook for 1 minute while stirring constantly.
• Step 5
  In a large bowl whisk together the eggs, whipping cream, cheddar cheese and Parmesan Cheese. Pour the egg mixture over the veggies. Bake for 20-25 minutes or until the frittata is lightly browned and puffy and the eggs are set.
• Step 6
  Let sit for 5 minutes before slicing.
• Step 7
  NOTES Use a nonstick ovenproof skillet for easy removal of the frittata. Remember that the handle of an ovenproof skillet is going to get very hot. Hot skillet handle covers are inexpensive and they are practical for recipes like this reminding us not to touch the hot handle. Cut the veggies small so a little bit of each vegetable ends up in every bite. Use fresh herbs when possible. Fresh thyme adds a ton of flavor and aroma. Gold or red potatoes work best with this recipe. They are a little waxy and they hold their shape well without breaking down. Half and half or milk can be substituted for the cream but keep in mind that the end result will not be as creamy. Let the frittata cool for about 5 minutes before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at a reduced power.
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