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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Brunch Frittata Recipe

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This recipe for Brunch Frittata is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
¾ C onion
2 cloves garlic, minced
2 T olive oil
¾ cup thinly sliced red pepper
1.5 cup zucchini
1.5 cup sliced mushrooms
1 TSR dried oregano
1.5 tsp salt
1 tsp pepper
12 eggs
1 lb cream cheese
1.5 C grated cheddar
.5 C grated parmesan
3 cups cooked spaghetti
1 28 oz can Italian plum tomatoes
1 stick butter, cut into 12 pieces
Directions:
Directions:
Saute onion and garlic in olive oil until soft. Add bell pepper, zucchini, and mushrooms; cook stirring often until veggies are soft and have released their juices. Season with oregano, ½ tsp salt and 1’2 tsp pepper.

Beat eggs with milk, add cream cheese into mixer by pinching off bite size pieces. Transfer to big bowl, add cheddar, parmesan, and spaghetti…mix well. Add veggies with juices plus remaining tsp salt and pepper. Pour into 10 inch greased springform pan. Wrap aluminum foil around bottom and sides. Bake at 350 degrees for 35-45 minutes. Drain tomato , reserving juice and chop. Put both tomatoes and juices into saucepan and simmer. Put butter on top of tomatoes and let melt, mix.
Cut the frittata into wedges, dish up and pour some tomato mixture onto each piece.
Number Of Servings:
Number Of Servings:
8ish
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Sauce can be made a day ahead. Recipe given to Barb by Shirley Fieweger

 

 

 

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