The Day After Baked Frittata
From christinem 13 years agoIngredients
- 2 tbsp. butter shopping list
- 6 eggs shopping list
- 1/3 cup milk shopping list
- 2 tbsp sour cream shopping list
- 1/2 tsp dried oregano shopping list
- 1/2 tsp dried basil shopping list
- 1/2 tsp dried thyme shopping list
- pepper, to taste shopping list
- 2 cups chopped or thinly sliced vegetables (any combination of broccoli, zucchini, summer squash, mushrooms, green or red peppers...) shopping list
- 1/2 cup shredded sharp cheddar* shopping list
- 1/2 cup colby or monterey* shopping list
- 2 plum tomatoes, sliced shopping list
- 1/2 cup grated parmesan shopping list
How to make it
- Preheat oven to 425*F
- Generously grease 2 quart casserole dish (or a 9" x 9" dish) with butter.
- Whisk together eggs, milk, sour cream and herbs; season with pepper.
- Reserving sliced tomatoes and parmesan, stir your choice of vegetables and shredded cheeses into the egg mixture. Pour into casserole dish.
- Arrange tomato slices on top. Sprinkle with parmesan cheese.
- Bake for 35 minutes or until golden brown and set.
- Let cool at least 10 minutes before servings, or cool and refrigerate.
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