Mushroom and Red Pepper Frittata

ingredients

3 tbsp butter
1 onion, finely chopped
1 clove garlic, minced
1 lb. Mushrooms, thinly sliced
2 red peppers, halved, seeded and diced
3 tbsp chopped fresh parsley
8 eggs
1 1/2 cups milk
2 cups grated cheddar cheese
1 tsp salt
1/4 tsp black pepper
1/2 cup fresh bread crumbs
3 tbsp grated parmesan cheese

directions

Melt butter in a large skillet; add onion and garlic. Cook with browning until tender and fragrant. Add mushrooms and red peppers; cook until all liquid from the mushrooms and peppers has evaporated. Mixture should be quite dry. Add parsley. Cool. Beat eggs with milk in a large bowl; add vegetables and remaining ingredients except parmesan. Pour mixture into a butter 9”x13” 3L baking dish and smooth top. Sprinkle with parmesan. Bake 35-40 minutes at 350° or until set. Rest 10 minutes before serving. If fresh red peppers are not available substitute green peppers or 3/4 cup diced pimento.

Source: Jessica