Recipe: Fresh Vegetable Frittata (baked)
Breakfast and BrunchFRESH VEGETABLE FRITTATA
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
1 1/2 cups (6 oz.) shredded Swiss cheese, divided use
1/4 lb asparagus, cut into 1 inch pieces
7 large eggs, lightly beaten
1/2 cup mayonnaise
1/2 tsp salt
2 tbsp chopped fresh basil
Preheat oven to 375 degrees F.
Layer pepper, mushrooms, and half of cheese in lightly greased 9 1/2 inch deep dish pie plate. Top with asparagus and remaining cheese.
Combine eggs with mayonnaise and salt: pour evenly over cheese. Top with fresh basil.
Bake 375 degrees for 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
Serve hot or at room temperature.
Yield 6-8 servings
Source: Territorial House An Old West Bed & Breakfast, Sedona, Arizona
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
1 1/2 cups (6 oz.) shredded Swiss cheese, divided use
1/4 lb asparagus, cut into 1 inch pieces
7 large eggs, lightly beaten
1/2 cup mayonnaise
1/2 tsp salt
2 tbsp chopped fresh basil
Preheat oven to 375 degrees F.
Layer pepper, mushrooms, and half of cheese in lightly greased 9 1/2 inch deep dish pie plate. Top with asparagus and remaining cheese.
Combine eggs with mayonnaise and salt: pour evenly over cheese. Top with fresh basil.
Bake 375 degrees for 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
Serve hot or at room temperature.
Yield 6-8 servings
Source: Territorial House An Old West Bed & Breakfast, Sedona, Arizona
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