A frittata recipe is very much like an omelet, but baked in the oven.

It is basically an Italian omelet.

Frittatas are one of my favorite egg recipes.

They make a wonderful light lunch, with a side salad and a perfect brunch recipe or part of a brunch buffet.

I hope you enjoy this one.

Prep time: 15 minutes Cook time: 40 minutes

Ingredients:
1/2 pound mushrooms, sliced (225 g)
2 tablespoons oil (30 ml)
1/2 red pepper, sliced thinly
1 cup feta cheese, crumbled (250 ml)
1 tomato, diced or 12 grape or cherry tomatoes, cut in half
1/3 cup fresh basil, chopped finely (75 ml)
10 eggs, beaten
1/4 teaspoon salt (1 ml)
1/4 teaspoon pepper (1 ml)

Directions:
In a large skillet heat the oil over medium heat. Add mushrooms and red peppers and saute for 10 minutes over medium to medium low heat, until they are softened and the moisture from the mushrooms is evaporated. Set aside.

Preheat oven to 350ºF.

In a large bowl, combine mushrooms, red pepper, cheese, tomato, basil, eggs, salt and pepper. Mix thoroughly.

Pour the mixture into lightly greased 8x8 inch (20.5 x 20.5 cm) or large round pie plate baking dish and bake for 35 to 45 minutes or until frittata is cooked through.

It should be golden brown around the edges and a knife inserted in the middle should come out clean.

Serves 6./p>

Variations:

• Thinly slice 1/4 of a zucchini and add it to the pan 1/2 way through the mushroom and red pepper cooking time.
• Spinach is another nice addition. Just make sure it has been cooked down before you add it to the egg mixture, so the excess water is removed.
• I bake my frittatas in a glass pie plate and it works really well. You can then slice the frittata into nice pie shaped wedges for serving and it looks great on the plate.
• Don't forget to spray the baking dish before adding the egg mixture. It helps the pieces come out of the pan cleanly.
• I also add a touch of milk or cream to the eggs. Cream adds a nice richness to the recipe.