Garden Cheddar Brunch Frittata
Today, I am sharing with you another fantastic Frittata Recipe! It is delicious and the perfect way to empty your refrigerator and freezer!
I hope you will enjoy it as much as I did, Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Garden Cheddar Brunch Frittata
Perfect for Brunch! This slow-baked Frittata has so many Amazing flavors to offer, everyone at your table will be delighted!
Equipment
Ingredients
- 3 Sweet peppers (Red, Orange and Yellow, Chopped)
- 1 Yellow onion (Chopped)
- 1/2 cup Cherry tomatoes (Diced)
- 1/2 cup Frozen Corn
- 1/2 cup Frozen Broccoli
- 1/2 cup Frozen Spinach
- 2 Tbsp (30 g) sweet basil olive oil
FRITTATA BASE
- 4 eggs
- 1 cup (245 g) milk
- 2 Tbsp (30 g) Herbs de Provence Mustard
- 4 oz (120 g) Cheddar Cheese (Grated)
- Madagascar Pepper (Season to Taste)
- 1 Tbsp (15 g) Herbs de Provence Blend
Instructions
- Preheat oven to 375F/190C.
- Wash and clean the bell peppers and slice them into quarters. Place them in the eco-chop, and give it a few pulls so they are chopped as desired. Set aside.
- Do the same with the onion and Cherry Tomatoes.
- Heat a frying pan on medium, and once hot, place all your ingredients in it (Chopped Sweet Peppers, Onion, Cherry Tomatoes, Corn, Broccoli, Spinach and sweet basil oil). Cook for about 10 minutes, until golden on edges.
- In a mixing bowl, whisk together the eggs, milk, Herbs de Provence Mustard, and Madagascar Pepper (Season to Taste).
- Add the shredded Cheddar Cheese.
- Place your Oval Savarin Flexipan® on the top of your Medium Perforated Baking Sheet.
- Pour your Frittata preparation into the Flexipan® using the mini ladle.
- Then add the cooked vegetables. Cover with your bonMAT™. This will allow for the eggs to not overcook and dry your preparation.
- Bake for 20 minutes at 375F/190C. Keep the bonMAT™ on for the first 15min and remove it carefully with your oven cloth. (Every oven heats differently, monitor your Frittata from 18min).
- Once your Garden Cheddar Brunch Frittata is out of the oven, let it cool down for about 5min. Then, Unmold and Enjoy with a salad and extra Provence Herb Mustard on the side. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 237kcal | Carbohydrates: 13g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 251mg | Potassium: 414mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3939IU | Vitamin C: 89mg | Calcium: 245mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
