Colorful Brunch Frittata Recipes

COLORFUL BRUNCH FRITTATA

Steps:

• Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
• In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
• Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes.
• Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the centre comes out clean. Let stand 10 minutes before cutting.

COLORFUL PEPPER FRITTATA

Steps:

• Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

COLORFUL FRITTATA

Steps:

• In a skillet, saute the broccoli, mushrooms,and onion in butter until tender.
• Remove from the heat and keep warm.
• In a mixing bowl, beat eggs, water, mustard, Italian seasoning and garlic salt until foamy.
• Stir in cheese, tomatoes and broccoli mixture.
• Pour into a greased shallow 1 1/2 qt.
• baking dish.
• Bake at 375 degrees for 22-27 minutes.
• or until knife in center comes out clean.
• 4-6 servings.