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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Frittata Casserole Recipe

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This recipe for Vegetable Frittata Casserole is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, 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:  
2 T. butter
1 medium onion, chopped
1 c. frozen shredded spinach
˝ c. cherry tomatoes, diced
˝ tsp. Italian seasoning
10 eggs, beaten
˝ c. half and half
2 T. grated Parmesan cheese
1 c. shredded mozzarella cheese
salt and pepper to taste
Directions:
Directions:
Preheat oven to 350 degrees F. In a skillet, sauté onion in butter until translucent. Add in spinach and tomatoes and cook down until spinach is wilted. Add Italian seasoning, salt and pepper and cook covered about 5 minutes. In a bowl, whisk together eggs, half and half, and cheeses. Mix together vegetables and egg mixture, then pour into a well-seasoned and greased 10 inch cast iron skillet. Bake 45 minutes to 1 hour until top of casserole begins to brown and an inserted knife comes out clean. Cut into wedges and serve hot. Try adding other seasonal vegetables such as asparagus tips or broccoli florets.

 

 

 

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