• Gary Corcoran

The perfect Sunday morning frittata

Updated: Jan 5

This is my wife Gayle’s frittata recipe and it is so simple and delicious. She makes it for Sunday morning brunch or on a conference call while working from home. I love it with a side of bacon or blood sausage. Like most frittatas, you can really put anything in it, but my preference is onion, red pepper and mushrooms.


Easy Frittata Serves: 2 Pre heat oven: 375 degrees Ingredients:

2 T olive oil 1 medium onion, finely chopped 1/2 t garlic, finely chopped 1/2 sweet pepper, chopped 4 - 5 mushrooms, chopped 1/2 cup ham, chopped (optional) 4 large eggs Pinch of cayenne pepper 1/2 t dry basil 1/2 t fish sauce (optional) Salt and fresh ground black pepper to taste 1/2 cup Asiago cheese, grated 1/4 cup Parmigiano-Reggiano other hard cheese, grated

Whisk 4 large eggs in a medium bowl. Add cayenne, basil, fish sauce, Asiago cheese, salt and black pepper to taste. Set aside.

Heat a frying pan on medium heat and add oil, then onions. Cook for 3 – 4 minutes and add garlic. Cook for another minute. Add remaining vegetables and cook for 5 - 7 minutes. Add salt and black pepper to taste. Stir vegetable mixture and Asiago cheese into eggs.

Pour into a small greased baking dish. Top with Parmesan cheese.

Bake for 20 – 25 minutes in preheated oven. I tend to cook the first 20 minutes at 375 degrees and increase the temperature to 400 for the last 5 minutes.

Let stand for 2 or 3 minutes and serve.


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