The Day After Baked Frittata
From christinem 14 years ago
- 50 to make
- Serves 6
One of my super easy go-to recipes - great for breakfast, brunch, lunch or dinner! I traditionally make this for breakfast on New Year's Day, using whatever veggies and cheeses I have left over from New Year's Eve. Read more Can be served warm, cold or room temperature, and you can alter seasonings to your preference (herbes de Provence, Greek seasoning, etc) See less
Ingredients
- 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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