Asparagus, Mushroom and Bell Pepper Frittata
peeled and chopped
button or cremini, sliced
ends trimmed, and cut into 1-inch pieces
sweet red bell peppers
goat (chevre) cheese
fresh, thinly sliced
red hot pepper sauce
or to taste, optional
salt and black pepper
Heat the oil in a 10-inch nonstick oven -proof skillet over medium high heat until hot.
Add the onions, stirring occasionally, and cook for about 6 minutes or until the onions are well browned.
Add the mushrooms, and cook for another 5 to 7 minutes until most of the water has evaporated and the mushrooms are browned.
Stir in the asparagus and bell pepper, and cook for about 5 minutes until the vegetables become tender.
Season to taste with salt and black pepper. Arrange the vegetables to cover the pan with an even layer.
Meanwhile in a mixing bowl, add the eggs, milk, basil, garlic powder, hot sauce if using, salt and black pepper.
Whisk until well blended.
Once the vegetable mixture is cooked, reduce the heat to medium or medium low.
Pour the egg mixture into the pan. Sprinkle the cheese over, press down into the mixture.
Cover and cook for about 10 minutes.
Preheat the broiler at the last a few minutes of the cooking.
Broil the frittata in the oven for another 3 to 5 minutes until the frittata is puffed, and top is dry and becomes golden.
Remove the pan from the oven with a kitchen towel and let it cool for a few minutes.
Transfer the frittata onto a serving plate, cut into wedges and serve warm.