If you are looking for an incredibly easy brunch recipe that looks super fancy, this is it. (Think: Easter or Mother’s Day!) Frittatas are a great way to throw together a delicious egg dish without a lot of time, preparation, or dirty dishes. Prep the ingredients the night before, pour everything into your skillet, and serve it hot for your guests without having to spend the entire morning in the kitchen. This recipe is great with my favorite bran muffin recipe. I have some in the freezer right now that I popped in the oven to go with the vegetable frittata, which made for a super easy, super satisfying brunch!
Serves 6-8 people
1 red or orange bell pepper
10 (or so) stalks of asparagus
2 small red potatoes
1 tablespoon butter
12 large eggs
1 cup whole milk
1 1/2 cups shredded white cheddar cheese
salt and pepper
Preheat oven to 400 degrees. Chop vegetables into bite sizes pieces and place on a baking sheet. Drizzle lightly with olive oil, season with salt and pepper. Roast vegetables in the 400 degree oven for 30 minutes. (I always do this step the night before.) Set vegetables aside, and turn the oven temp down to 350 degrees. (Or refrigerate if you’re making them ahead of time.)
In a large bowl, whisk together the eggs, whole milk, one cup of the white cheddar, 1 teaspoon of salt, and pepper to your preference. Melt the butter in a large, ovenproof skillet over medium-low heat. Place the roasted vegetables into the skillet, then pour the egg mixture over the top. Let the eggs cook on the stove top for 2 or 3 minutes without stirring, then place the skillet in the 350 degree oven and bake for 25-30 minutes, or until the frittata is completely set.
Sprinkle the remaining 1/2 cup of shredded cheese over the top and bake for another minute or two to let the cheese melt.
Cut the frittata into wedges and serve.
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