The Day After Baked Frittata |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
One of my super easy go-to recipes - great for breakfast, brunch, lunch or dinner! I traditionally make this for breakfast on New Year's Day, using whatever veggies and cheeses I have left over from New Year's Eve. Read more . Can be served warm, cold or room temperature, and you can alter seasonings to your preference (herbes de Provence, Greek seasoning, etc) Ingredients:
2 tbsp. butter |
6 eggs |
1/3 cup milk |
2 tbsp sour cream |
1/2 tsp dried oregano |
1/2 tsp dried basil |
1/2 tsp dried thyme |
pepper, to taste |
2 cups chopped or thinly sliced vegetables (any combination of broccoli, zucchini, summer squash, mushrooms, green or red peppers...) |
1/2 cup shredded sharp cheddar |
1/2 cup colby or monterey |
2 plum tomatoes, sliced |
1/2 cup grated parmesan |
Directions:
1. Preheat oven to 425*F
2. Generously grease 2 quart casserole dish (or a 9 x 9 dish) with butter.
3. Whisk together eggs, milk, sour cream and herbs; season with pepper.
4. Reserving sliced tomatoes and parmesan, stir your choice of vegetables and shredded cheeses into the egg mixture. Pour into casserole dish.
5. Arrange tomato slices on top. Sprinkle with parmesan cheese.
6. Bake for 35 minutes or until golden brown and set.
7. Let cool at least 10 minutes before servings, or cool and refrigerate.
|
|