Spring Frittata

Name: Spring Frittata
Ingredients: 2 tablespoons butter; 1 small red onion, finely chopped; 2 yellow peppers or 2 orange peppers, cored, seeded, and finely chopped; 8 green onions, thinly sliced; 16 eggs; 4 teaspoons Dijon mustard; 12 teaspoon dried basil; 12 teaspoon tarragon; 12 teaspoon salt; 12 cup whipping cream or 12 cup milk; 2 cups old cheddar cheese, grated

11 ingredients

18 steps

Ingredients

2 tablespoons butter
1 small red onion, finely chopped
2 yellow peppers or 2 orange peppers, cored, seeded, and finely chopped
8 green onions, thinly sliced
16 eggs
4 teaspoons Dijon mustard
12 teaspoon dried basil
12 teaspoon tarragon
12 teaspoon salt
12 cup whipping cream or 12 cup milk
2 cups old cheddar cheese, grated

Directions

1

In a large frying pan, melt butter over medium-high heat.
2

When bubbly, add red onion and peppers.
3

Cook, stirring often, until softened, 3-5 minutes.
4

Remove from heat and stir in green onions.
5

Scrape onto a plate and refrigerate uncovered until cool, 10-15 minutes.
6

Crack eggs into a large bowl; whisk until lightly beaten.
7

Whisk in Dijon mustard, basil, tarragon, salt and cream or milk.
8

Stir in cheese.
9

Add pepper mixture.
10

Coat two 9-inch pie plates with butter or cooking spray.
11

Pour egg mixture into pie plates, stirring to distribute vegetables.
12

Place pie plates on a rimmed baking sheet,.
13

Bake in center of 325F oven until center is set when jiggled, 35-40 minutes.
14

Remove from oven and let stand 5 minutes.
15

Cut into wedges.
16

TIP: If making ahead, divide pepper mixture between two covered containers.
17

Add egg mixture; seal and refrigerate overnight.
18

Can also be made in pie shells, or individual tart shells.