Family Size Frittata
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Family Size Frittata
Rated 5.0 stars by 1 users
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
- 2 tablespoons Fustini's Gremolata olive oil
- 1 onion, diced
- 1 cup Brussels sprouts, shaved
- 1 red pepper, julienned
- 1 cup mushrooms, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon Fustini's Parmesan Spice blend
- 2 tablespoons Fusitni's Citrus Oregano balsamic
- 12 eggs
- 1 cup ricotta
- 2 cups mozzarella cheese
- 1 cup grated parmesan cheese
- green onion, sliced for garnish
Directions
- Preheat the oven to 400. Heat olive oil in the bottom of the Dutch oven pan. Add onions and Brussels Sprouts, and cook until translucent. Add red pepper and mushrooms and continue to cook another 4-5 minutes until softened. Slide veggies to one edge of the pot and lay the zucchini and squash slices on the bottom (you may need to add more olive oil). Sauté, until browned, turning once. Season with salt and pepper and Parmesan spice blend.
- In a medium bowl, whisk eggs, ricotta and mozzarella. Flaten out the vegetables in the pot and pour the egg mixture over top. Cover and continue to cook until the eggs are just about set.
- Sprinkle the parmesan over the egg mixture and place the pot in the heated oven. Continue to cook until the eggs have set and the parmesan is slightly golden. Garnish with green onion before serving.
Recipe Note
Using my sister's big blue le crusset (12 qt!) was perfect for a holiday breakfast for the whole group! Adapt with your favorite herb-infused olive oil.