If you've got a handful of eggs in your fridge, you're halfway to making one of our favorite weeknight dishes, the versatile frittata. We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work.
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat.
Step 2
Whisk eggs, cilantro, and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes.
Step 3
Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.
