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Friday, 21 December 2012

Christmas Morning Frittata - prep the day before

Christmas Morning Frittata (click on this link to go to my great video)

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Recipe by: Miriam Borys

Yield: 4-5 servings (this recipe can be doubled very well)

Mix this up the day ahead and store in the fridge overnight. By doing this the next morning goes so much smoother.

1 T               oil
1 T               butter
½ cup            onion
1/3 cup         zucchini
1/2 cup         artichoke hearts ( or red bell peppers if desired)
¼ cup            cilantro
2                  green onions
3                  sage leaf
30 ml            cream
60 ml            milk
2 T               cream cheese (optional)
6                  eggs
½ cup            4 cheese blend (provolone, mozzarella, parmesan, emmental)
½ cup            Pecorino romano cheese for garnish

Into a sauté pan on the stove (medium heat) sauté diced onion, zucchini and red bell peppers in oil and butter.
When onions are transparent, add diced sage, green onions & cilantro.
Continue to cook on low heat until aromatic flavors blend.
In a bowl whisk together eggs, milk, cream, cream cheese, grated cheese, salt and pepper.
Spray baking dish and add the sauté vegetables and herbs to the bottom of the dish.
Add egg mixture.
Bake at 325
° F for 15-20 minutes until the center has solidified.
Remove from oven and grate desired amount of Pecorino Romano cheese on top of hot frittata.
Serve hot on toast or fresh tomato wedges.
Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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