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Easy Baked Frittata
Easy baked frittata is a great main dish to make for brunch for a large group. Over the weekend we hosted our very first brunch in our new home. It was the first time that I had a big group over without planning too far ahead or making too many dishes (menu to follow soon). This dish is easy and quick to prepare and looks as delicious as it tastes. It was such a big hit that Trig asked me to make a batch to have for breakfast for the week. I easily agreed as it is so easy to make. I hope you enjoy this simple dish as much as we did.
Easy Baked Frittata
Adapted from Yogurt & Berries
Serves 8-12
Ingredients:
16 large whole eggs
1/2 cup heavy cream
1 bunch asparagus, washed and trimmed into 1 inch pieces
20 grape tomatoes, washed and halved
3 oz shredded gruyere cheese
1 tbs olive oil
1 tbs unsalted butter
kosher salt & pepper to taste
Directions:
Preheat oven to 350 degrees F. Heat the butter in a stainless steel pan over medium heat. When melted add the asparagus and cook until slightly softened, about 5-7 minutes. Remove from stove. Rub olive oil all over bottom and sides of shallow baking sheet (make sure it is one with a lip). Spread the asparagus evenly onto the sheet. Spread the grape tomatoes on the sheet, open side down. In a medium bowl whisk together the eggs and cream. Add kosher salt and pepper (I added about 1 tsp of each). Pour over the asparagus and tomatoes. Sprinkle the gruyere over the top. Bake for 20-30 minutes until set. Let sit for 5-10 minutes before slicing and serving. Enjoy warm or room temperature.
Looks simply delicious and simple. Bring on the protein!
Mmm I love the asparagus and gruyere combo 🙂 Those big fritattas as perfect for company! Can’t wait to see the rest of the menu!
What a great house warming brunch treat! It looks colorful and tasty!!
Sounds absolutely delicious!
I love gruyere cheese! I would definitely do this for brunch.
Perfect!!!
I just made this for dinner tonight with the addition of scallions and mushrooms. A perfect Lenten meal! Thank you, Sabrina!
this is a lovely recipes ,im your fan i like you on facebook
here also some recipe you may like
http://translate.google.com/translate?hl=el&sl=el&tl=en&u=www.flowmagazine.gr/article/view/potato_salad_with_olives_and_nuts/category/quality_of_life
Hey Sabrina, Do you think this would work in a Pyrex casserole dish instead of a baking sheet? My baking sheets always end up uneven and I’m scared this would spill out.
@Hera, Hi! I think it would definitely work. I would have used a Pyrex if I didn’t have this perfect baking sheet with a lip.
Awesome! I’m going to give it a shot!
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