Ingredients
8 large eggs
3 tablespoons of heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup Fontina or Gouda Cheese (grated)
1 1/2 tablespoons butter
1/4 cup thinly sliced scallions (only the green tops)
1/2 cup thinly sliced red pepper
1/2 cup thinly sliced yellow pepper
1 small zuchinni sliced
1 1/2 cup thinly sliced mushrooms (white or whatever you prefer)
2 cloves of garlic finely chopped
1 Tablespoon chopped parsely
1/2 teaspoon chopped thyme
Preparation
Preheat broiler
In a large bowl, wisk together, eggs, cream, 1/4 teaspoon of the salt and 1/8 teaspoon of pepper. Add 1/2 cup of cheese and wisk. Set aside.
In a 10 INCH NONSTICK OVENPROOF SKILLET, melt butter. Add zuchini and mushroom and cook until the vegtables are soft and lightly brown. (2-3 minutes). Add peppers and green onions stir occassionally for 2 minutes. Add garlic, 1/4 teaspoon salt and half of the pepper cook an additional 1-2 minutes. Pour the egg mixture over the vegetables. Cook lifting the eggs with a rubber spatula to let the eggs flow underneath until the edges are set but the middle is still loose. 4-5 minutes.
Remove skillet from heat and sprinkle remaining cheese over the top. Place under broiler until the eggs are puffy and cheese is golden and bubbling. (2-3 mins). Watch carefully not to overcook or burn.
Carefully slide frittata onto a large serving platter.
