Breakfast Frittata

This is a delicious dish to make for breakfast, lunch or even dinner. To make things easier, do all the prep the night before, including sautéing onion and whisking eggs, then refrigerate. The next day, just pour into pie plates and bake

Preparation time: 20 minutes
Baking time: 35 minutes
Makes: two 9-inch (23-cm) frittatas for 12 wedges

Ingredients

• 1 small red onion
• 2 yellow or orange peppers
• 2 jalapeno peppers (optional)
• 2 tbsp (30 mL) butter
• 8 green onions
• 16 eggs
• 4 tsp (20 mL) Dijon mustard
• ½ tsp (2 mL) each dried basil, tarragon and salt
• ½ cup (125 mL) milk
• 2 cups (500 mL) grated old cheddar, Asiago or Parmesan cheese

Directions

1) Finely chop red onion. Core and seed peppers, then finely chop. Melt butter in a large frying pan over medium-high heat. When bubbly, add red onion, peppers and jalapenos. Stir often until softened, 3 to 5 min. Meanwhile, thinly slice green onions. Remove pan from heat and stir in green onions. Scrape onto a plate and refrigerate, uncovered, until cool, 10 to 15 min.
2) Meanwhile, crack eggs into a large bowl. Whisk until lightly beaten, then whisk in Dijon, basil, tarragon, salt and milk. Stir in cheese. Add pepper mixture or, if making ahead, divide pepper mixture between two large canning jars. Add egg mixture. Seal and refrigerate overnight.
3) Preheat oven to 325-F (160-C). Coat two 9-inch (23-cm) pie plates with butter or cooking spray. Stir egg mixture. Pour into pie plates. Stir to distribute vegetables. Place pie plates on a rimmed baking sheet. Bake in centre of oven until centre is set when jiggled, 35 to 40 min. Remove from oven. Let stand 5 min. Cut into wedges.

Exchanges

Count as 3 meats (group 6)