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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is the 2nd place recipe from the recipe contest from Saltscapes in 2008, category egg entrées - I love frittatas, I guess anything to do with eggs, I just love eggs!! Ingredients:
2 tablespoons butter |
1 small red onion, finely chopped |
2 yellow peppers or 2 orange peppers, cored, seeded, and finely chopped |
8 green onions, thinly sliced |
16 eggs |
4 teaspoons dijon mustard |
1/2 teaspoon dried basil |
1/2 teaspoon tarragon |
1/2 teaspoon salt |
1/2 cup whipping cream or 1/2 cup milk |
2 cups old cheddar cheese, grated |
Directions:
1. In a large frying pan, melt butter over medium-high heat. When bubbly, add red onion and peppers. Cook, stirring often, until softened, 3-5 minutes.
2. Remove from heat and stir in green onions. Scrape onto a plate and refrigerate uncovered until cool, 10-15 minutes.
3. Crack eggs into a large bowl; whisk until lightly beaten. Whisk in Dijon mustard, basil, tarragon, salt and cream or milk. Stir in cheese. Add pepper mixture.
4. Coat two 9-inch pie plates with butter or cooking spray. Pour egg mixture into pie plates, stirring to distribute vegetables.
5. Place pie plates on a rimmed baking sheet,. Bake in center of 325F oven until center is set when jiggled, 35-40 minutes. Remove from oven and let stand 5 minutes. Cut into wedges.
6. TIP: If making ahead, divide pepper mixture between two covered containers. Add egg mixture; seal and refrigerate overnight. Can also be made in pie shells, or individual tart shells.
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