Source: dLife

A cheesy and scrumptious egg pie with mushrooms, green peppers, and tomatoes.

Servings

2 tbsp olive oil
1 medium onions , thinly sliced
1 small green bell peppers , thinly sliced
1 cup fresh mushroom slices
1 medium garlic cloves , minced
8 eggs (large)
2 egg whites (large)
0.33 cup whole milk
0.75 tsp salt , to taste (optional)
0.25 tsp black pepper
1 tbsp fresh basil (or 1 teaspoon dried)
1.5 tbsp unsalted butter
1 cup fresh cherry tomatoes , halved
5 oz Cheese, fontina, shredded

1 In large skillet, add oil and heat to medium.
2 Cook onion and peppers 5 minutes over medium heat, stirring regularly.
3 Mix in mushrooms, cover, and cook 3 minutes, stirring frequently.
4 Add garlic and cook 1 additional minute.
5 Remove mixture from heat and spoon onto plate.
6 Wipe skillet clean. Add butter and melt over medium heat.
7 In large bowl, whisk eggs, egg whites, milk, salt, pepper, and basil.
8 Combine vegetables and egg mixture. Pour into heated skillet.
9 Sprinkle with tomatoes and cheese.
10 Cook vegetables and egg mixture over medium-low heat 5 to 8 minutes or until almost fully cooked.
11 Preheat broiler.
12 Place frittata under broiler for 2 to 4 minutes to brown top.
13 Remove frittata from oven and allow to cool, approximately 5 minutes.
14 Invert cooled frittata onto plate and invert again so cheese is on top. Chill until ready to serve.

Great served warm straight from the frying pan.