Festive Brunch Frittata Recipes

COLORFUL BRUNCH FRITTATA

Colorful Brunch Frittata image

A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this recipe for the special day. -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

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 center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 377mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

VALERIE'S BRUNCH FRITTATA

Valerie's Brunch Frittata image

Provided by Valerie Bertinelli

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
1 cup cut-up cooked asparagus (in 1- to 2-inch pieces)
1 cup cherry tomatoes
8 large eggs, beaten with kosher salt and freshly ground black pepper
2 ounces goat cheese, crumbled
2 tablespoons mix of chopped fresh chives and dill

Steps:

Preheat the broiler.
Warm the oil in a medium (10-inch) nonstick ovenproof skillet over medium heat. Add the asparagus and cherry tomatoes and saute until warmed through. Add the eggs, stir and let cook until firm around the edges. With a spatula, lift the edges and tilt the pan to allow the uncooked portion of the egg to run into the bare pan beneath the spatula. Add the goat cheese and herbs, stir slightly to incorporate, and continue to cook until the edges of the frittata are firm (the center will still be jiggly).
Transfer the pan to the broiler and cook until golden brown on top, about 2 minutes. Allow to sit for 2 minutes, then run a knife or a thin spatula around the edge of the frittata. Cut in wedges and serve straight out of the skillet or slide it out of the pan onto a cutting board, cut in wedges and serve.

FESTIVE BRUNCH FRITTATA

Festive Brunch Frittata image

Number Of Ingredients 7

Ingredients

8 eggs, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese
2 tablespoons butter
2 cups red, green and yellow peppers, chopped
1/4 cup onion, chopped

Steps:

Beat together eggs, salt and pepper. Fold in cheese and set aside. Melt butter over medium heat in a 10" non-stick oven-safe skillet. Add peppers and onion to skillet; sauté until tender. Pour eggs over peppers and onion; don't stir. Cover and cook over medium-low heat for about 9 minutes. Eggs are set when frittata is lightly golden on the underside. Turn oven on broil. Move skillet from stovetop to oven; broil top about 5 inches from heat until lightly golden. No mantel for stockings? An old-fashioned wooden ladder can stand in during the holidays!

Nutrition Facts : Nutritional Facts Serves

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