Skillet Frittata

The James Mobile Education Kitchen offered their first cooking demonstration today, making a Skillet Frittata with Great Grilled Vegetables.

Skillet Frittata     Yield: 8 servings


  • 12 Pasteurized Eggs
  • ½ cup Heavy Cream
  • 2 cups mushrooms sliced
  • 3 Tbsp Olive or Avocado oil
  • 1 medium sweet onion sliced
  • 1 cup Roasted Red Peppers (jarred or fresh roasted), sliced or small dice
  • 1 cup fresh greens (spinach, kale)
  • 2 cloves garlic chopped
  • 2-3 sliced Yukon gold potato
  • ¾ cup Manchego cheese
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Balsamic Glaze (optional)


  1. Clean and prepare vegetables: onion, peppers, mushrooms, fresh greens.  Set aside.
  2. Rinse potatoes and dice to the desired size.
  3. Whisk together eggs, cream, 1 tsp of salt, and pepper in a bowl and set aside.
  1. Using the 1 tbsp oil, heat in a pan over medium/high heat until the oil starts to appear wavy in pan
  2. Sauté mushrooms for about 30 seconds.
  3. Add onions to mushrooms and cook for about 1 minute.
  4. Add roasted red peppers and sauté an additional 30 seconds or so.
  5. Mix in potatoes and fresh greens. Cook about 4-5 minutes, then add in garlic and salt once onions are translucent.
  6. Add in the last tablespoon of oil, turn heat to high for 1 minute.
  7. Bake in the oven at 350° for 10 minutes or until you can insert a fork and it comes out clean.

Click here for more information about The James Mobile Education Kitchen

Posted by Michelle Chippas

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