Veggie Cheese Frittata for a Crowd

May 17th, 2020 | Posted by Milana in Breakfast/Brunch


Serves: 12 people

INGREDIENTS:

1 Large Sweet Onion, Chopped

1 Medium Green Bell Pepper, Chopped

1/4 of Red, Yellow and Orange Bell Pepper, Chopped

8-10 oz. of Baby Bella or Cremini Mushrooms, sliced

4 Large Scallions, sliced on an angle, divided

12 Large Eggs

1 Cup Half & Half

1/2 cup +2 Tbsp Shredded Sharp Cheddar

1/2 cup+2 Tbsp Shredded Mozzarella

3/4 tsp sea salt, divided

1/2 tsp Black Pepper

2 Tbsp unsalted Butter or Ghee

2 Tbsp Avocado Oil

12” Cast Iron or Nonstick Pan

13×9 Casserole Dish, greased with cooking spray

DIRECTIONS:

Heat oven to 375°F.

Heat pan very well. Add butter, oil, onions and 1/4 tsp salt. Sauté until soft, about 4 min. Add peppers and continue to sauté for another 3 min. Add mushrooms and another 1/4 tsp of salt and 1/4 tsp pepper. Sauté for 3-4 min until tender. Turn off heat and let cool.

In a large mixing bowl, beat eggs very well. Whisk in half & half, cheese, half of the chopped scallions and the rest of the salt and pepper. Add a third of the sautéed veggies at a time until all incorporated. Pour into casserole dish and bake for 20 min until almost set but still raw in the center. Sprinkle the rest of your 4 Tbsp of cheese and scallions. Bake an additional 10-15 min until cheese melts and eggs are set in the center.

Let cool for 5 minutes. Cut into 12 servings. Enjoy.

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Rating: 5.0/5 (1 vote cast)
Veggie Cheese Frittata for a Crowd, 5.0 out of 5 based on 1 rating

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