Monday, February 12, 2007

Herb and Cheese Frittata

Made with farm fresh eggs and herbs, this is a great way to use up extra eggs and slightly stale bread.

10-12 eggs
1/2 cup of milk
ripped bread cubes to cover bottom of pan
sauteed, caramelized onion
fresh rosemary, parsley and thyme
grated gruyere
minced garlic
salt and freshly ground pepper to taste

Pour the egg milk mixture over the other ingredients layered in pan, bake at 350 for about 40 minutes. Remove from oven and let set for another 5-10 minutes before serving.

Baked frittata is delicious with a whole host of ingredients from broccoli to sundried tomatoes, and it makes an excellent catch-all dish to clean out the fridge.


Kristianna said...

That looks and sounds wonderful. Thank you for sharing this recipe.


Danielle said...

Thanks! I meant to say it can be made with far fewer eggs, too, but I'm usually trying to use mine up. ;)

Kristianna said...

Hi again. I made this and it was delicious! I am so happy to add an egg recipe to my collection.

I used all the eggs your recipe called for since I needed to use up eggs, too. :)

Thank you, again!