Cheese frittata with sweet peppers and mushrooms

Ingredients:

• 12 large eggs
• 0.5 cups heavy cream
• 2 tbsp. l. olive oil
• 170 g cremini mushrooms, thinly sliced ​​(about 2 cups)
• 2 sweet peppers, thinly sliced
• 170 g cheese curds, coarsely chopped (about 1 cup) *
• 2 green onions, thinly sliced

Preparation:

1. Preheat oven to 190°C.
2. In a large bowl, whisk together the eggs, heavy cream, 3/4 teaspoon salt, and some freshly ground black pepper; set aside.
3. In a 10-inch (25-cm) nonstick ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until lightly browned on the bottom, about 3 minutes. Stir, then continue cooking until the liquid has evaporated, about 4 minutes. Add the remaining 1 tablespoon olive oil, the bell pepper, and a pinch each of salt and black pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
4. Reduce heat to medium. Pour the egg mixture into the skillet and stir once or twice to distribute evenly. Cook, undisturbed, until the edges begin to set, about 1 minute.
5. Top with the cheese curds (see note) and green onions, then transfer the pan to the oven. Bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool in the pan for 5 minutes, then flip or transfer to a cutting board. Serve the frittata warm or at room temperature.
   
   Note *
   
   These are moist slices of curdled milk eaten as a snack or used in cooked dishes. This curdled product is primarily found in the Canadian dish poutine, but is also consumed in the US Midwest, mountains, and Northwest, especially in Wisconsin. It can be substituted with young mozzarella.