Tuesday, February 16, 2010

Make Ahead Frittata (aka the best frittata in existance)

This egg dish is beautiful, delicious and full of vegetables.  My mom started making it years ago, and it is one of our family's favorite recipes. 

The Ingredients
1 bell pepper, seeded and diced (I like to use red, because it looks pretty, but green works too)
1 package mushrooms, sliced
1 large onion, diced
1 large zucchini, shredded (use your cheese grater)
2 Tbsp butter or oil
2 cups cubed bread
1 8 oz package of cream cheese, cubed
2 cups shredded cheddar cheese
6 eggs
1/4 quarter cup cream or milk
salt and pepper

At Ten O'Clock
Heat the butter or oil in a large saucepan over medium high heat.  Saute the pepper, mushrooms, onion and zucchini until all vegetables are tender.  Remove from heat and allow to cool slightly. 

In a small mixing bowl, whisk together the eggs and cream.  Add salt and pepper to taste. 

In a large bowl, place the bread cubes, cream cheese cubes and shredded cheese.  Add the cooked veggies.  Pour in the egg mixture and stir until combined.  Pour into a pie plate.  The plate will be almost overflowing.  Cover and refrigerate until ready to cook.

Before Serving
Preheat the oven to 350 degrees.  Bake, uncovered for one hour.  Let sit ten minutes before serving.

Family Approval
This is seriously so, so, so good.  It is one of those rare dishes that appeal equally to men and women.  And kids.  Everyone in my family loves it.


  1. Seriously, this really is the best frittata in existence!

  2. The husband was skeptical and thought I was trying to feed him a quiche. He is absolutely opposed to quiche of any kind. Surprisingly, he really liked it, and I LOVED it.

  3. Made a double batch of this for a neighborhood brunch this morning and added chorizo. Not a crumb left! Everyone loved it. Thank you for sharing this recipe.