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Breakfast Frittata Recipe

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This recipe for Breakfast Frittata, by , is from Drouin 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!

Jenna Drouin


This is a Great weekend to impress with this recipe!! This recipe is extremely versatile and adaptable. This is my basic recipe and you can add or subtract whatever vegetables your family/Household likes, you can bump the recipe up for a crowd, whittle it down for just 2 people, and best of all it makes a GREAT leftover for weekly breakfast!!
Enjoy and let me know how it turns out!!

8x8 dish

2 Tbls. Olive Oil
2 Tbls. Butter (NOT MARGERINE)
Breakfast sausage in a tube, like Jimmy Dean, 1/3 chopped up
½ an onion chopped med. to fine
3 cloves of fresh garlic or a ½ Tbls. Of garlic powder (the jar kind in your frig works well too)

1 ea. Red and yellow bell pepper, medium (I add an orange one too, I like colorful)
1 can of mushroom pieces (drained) or 6-8 fresh mushrooms chopped
1-2 Hot chilies, jalapenos and serrano’s as well.
1 medium zucchini
Salt and Pepper to taste

4 eggs
1 Cup half and half
If you decide to bump up the recipe, use ¼ cup of half and half for each additional egg
2 Cups of shredded cheese (I always have shredded Mexican blend, but any kind will work)

Preheat your oven to 350 degrees, and grease your baking dish (we use Crisco, but you can use butter or cooking spray)

In a skillet, put in your oil, butter and let those begin to heat up to Med/High, adding onion, garlic and sausage (I chop the sausage on the cutting board first, it breaks up easier during cooking and spreads more evenly through the dish). Cook until browned all the way through without burning the onions.
Next add your bell peppers and hot peppers (julienne slices), and if you’re using fresh mushrooms
Now is the best time to add them, if you’re using canned, add them at the end. Work these together with your previous ingredients until they begin to soften slightly. Add zucchini and try to get it coated with the oil and spices. Once that is done place move the temp down to low and cover.

Blend the eggs and half and half, you want to get the eggs as blended as possible, this is the “custard” that holds it all together. Set aside

Drain any excessive liquid from the skillet and pour the contents evenly into the baking dish, spread it to fill in any gaps. Sprinkle the cheese evenly over the mixture, and gently pour custard mix over the entire dish.

Place in the oven for 55 minutes, the top will be a golden brown and the dish is bubbly on the sides!! YUM, oh ya, LET COOL for about 10 minutes!!

This is the basic recipe for an 8x8 Pyrex dish, if you go to a 9x13 add an extra egg and ¼ Cup half and half, I usually use my 10x15 and use 6-7 eggs and 1 ½ to 1¾ cups half and half.

Veggies I’ve had GREAT Success with:
Broccoli Yellow Squash Shredded Carrots Tomatoes

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This all started due to an over abundance of garden grown zucchini, I generally make it 2 or 3 times a month now!! It's a great low carb recipe and the leftovers are fabulous!!




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