Roasted Red Pepper and Mushroom Frittata

Ingredients

• 2 Red Bell Peppers, roasted, peeled and cut into ¼” strips
• 4 Tbs Olive oil
• 10 oz pkg of baby bella mushrooms, stems removed & sliced into ¼” slices
• 1 large garlic clove, finely minced
• ½ cup dry white wine or stock
• 8 large eggs
• ½ cup whole milk
• 1 Tbs all purpose flour
• 2 tsp kosher salt
• Black pepper, freshly ground
• ½ cup shredded fontina cheese
• ½ cup shredded parmesan cheese
• ¼ cup thinly sliced Fresh Basil
• ¼ cup roughly chopped Fresh Flat Parsley leaves
• ½ cup thinly sliced Green Onions, white and tender greens only
• ½ tsp nutmeg, freshly grated

Instructions

1. To roast peppers: Heat oven to high broil. Leave the door slightly ajar at all times so that elements will remain on. Position a rack as high as possible. Place peppers on a baking sheet and place directly under a heating element. Broil until the skin is almost burned, then rotate the pepper and repeat until all sides are roasted. Place the peppers in a closed brown paper bag until cool enough to handle. The skin will peel off easily. Then remove the stems and seeds and slice into ¼” strips.
2. Preheat oven to 350 degrees F.
3. While oven is heating, sauté the mushrooms and garlic in 2 Tbs of olive oil over high heat until the mushrooms are browned. Add the wine and reduce until almost dry. Remove from heat and allow to cool so they will not “cook” the eggs when added to the egg mixture.
4. In a large bowl, whisk the eggs, milk, flour, salt and a several grinds of black pepper. It’s ok if the flour forms small lumps. Then stir in the peppers, mushrooms, and remaining ingredients.
5. In an oven proof nonstick skillet, heat 2 Tbs of olive oil over medium heat. Once the oil is hot, pour in the egg mixture spreading it out so it’s even. Reduce the heat to low, cover, and cook for about 8 minutes or until the eggs are set about 1” from the edge of the pan. Uncover and place the pan in the oven for about 15 minutes or until the eggs are just set in the middle. Remove from the pan and run an offset spatula or butter knife around the edges to loosen the frittata. Allow to sit for about 10 minutes then flip onto a serving platter or serve directly from the pan.