Our family does a brunch for Mother’s Day and and 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 overnight. Enjoy your Mothers Day from our house to yours.
I added some old photos of all of us . Mothers and Daughters who are all Mothers now. We will miss my Mother as always.
*check out my Baked French Toast Recipe as well
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
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 to 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.