Tag Archives: egg frittata

Veggie Frittata for Mothers Day

This will be the first Mothers Day without my Mother. She will most certainly be missed and so much of the food I make and love comes from a long line of great cooks in my family. We will enjoy the day and think of my Mother who really did love all the Holidays and any reason to get together with the family. RIP Mom.

This Frittata is a delicious addition to any brunch, breakfast or lunch. Easy to prep ahead and served hot right out of the oven it is just delicious.

Have a wonderful Mothers Day and Enjoy from my kitchen to yours.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell  pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down Rome and Thanksgiving 053DSCN2293IMG_1999IMG_1438DSCN2950DSCN3141to 350 degrees.  This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted.  Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Holidays.Featured Image -- 7127

Veggie Frittata for Mothers Day

This Mothers Day I am hosting a brunch for our family. This frittata is a delicious addition to any brunch. Of course we will also have Baked French Toast which is a brunch staple in this house, and lots of other tasty treats.   This is pretty delicious and a crowd pleaser. There is some prep involved so I cut up all the veggies the night before and leave them in little baggies in the fridge. I was ready to go the next day. Enjoy your Mothers Day from our house to yours.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell  pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down Rome and Thanksgiving 053DSCN2293IMG_1999IMG_1438DSCN2950DSCN3141to 350 degrees.  This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted.  Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Holidays.Featured Image -- 7127

Veggie Frittata

This Yom Kippur why not try this delicious Veggie Frittata. Of course you can still have your bagels and lox, your baked French toast and everything else you love and look forward to   This is pretty delicious and a crowd pleaser. There is some prep involved so I cut up all the veggies the night before and leave them in little baggies in the fridge. I was ready to go the next day. Enjoy your holiday from our house to yours.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell  pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down Rome and Thanksgiving 053DSCN2293IMG_1999IMG_1438DSCN2950DSCN3141to 350 degrees.  This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted.  Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Holidays.Featured Image -- 7127

Veggie Frittata for Mothers Day

This Mothers Day I am hosting a brunch for our family. This frittata is a delicious addition to any brunch. Of course we will also have Baked French Toast which is a brunch staple in this house, and lots of other tasty treats.   This is pretty delicious and a crowd pleaser. There is some prep involved so I cut up all the veggies the night before and leave them in little baggies in the fridge. I was ready to go the next day. Enjoy your Mothers Day from our house to yours.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell  pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down Rome and Thanksgiving 053DSCN2293IMG_1999IMG_1438DSCN2950DSCN3141to 350 degrees.  This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted.  Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Holidays.Featured Image -- 7127