Mushroom and Pepper Frittata with Tomato and Basil

Frittatas are one of the most versatile dishes out there. They are a tasty vehicle for using up leftover vegetables and proteins you have in your fridge, and they are open to seemingly endless combinations of flavors. In this version, we’ve used a mix of fresh vegetables—shallots, cremini mushrooms, bell peppers, and grape tomatoes—to fill this frittata. It’s hearty, vegetarian-friendly, and can be served for breakfast, lunch, or dinner. Be sure to use an ovenproof pan for this dish since it starts on the stovetop but then goes into the oven to finish cooking. For extra flavor, sprinkle the frittata with goat cheese or feta before transferring it to the oven.