Thursday, November 13, 2014

Make ahead brunch for a crowd!

 I usually make this dish for easter brunch, but it is delicious anytime of year. Fritatta's are a fabulous way to utilize leftovers. Feel free to substitute other cooked vegetables such as peppers, spinach, or whatever you have on hand. For a richer dish, substitute cream for milk. For a lower fat version use skim milk.

Ready to go in the oven!
Mushroom and caramelized onion frittata
Serves: 12-14  Cook Time: 40 min      Prep Time:  20 min
  • 18 eggs
  • 1 lb. mushrooms, sliced and sauteed
  • 1 1/2 cups milk
  • 1 1/2 onions, caramelized
  • 1 tablespoon rosemary, minced fine
  • 8 oz gruyere, shredded
  • salt and pepper


Whisk eggs until blended. Add milk, rosemary, salt and pepper and combine. Add mushrooms, onion, and cheese. Stir together. Place in a sprayed 12x9 dish. Cook at 350 for 35-40 minutes or until you can insert a toothpick and it comes out clean. Let cool slightly before cutting. It will allow for easier slicing. A slice in between an english muffin makes a fabulous breakfast sandwich!
A fabulous breakfast!

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