Best Sunday Brunch Fritatta Recipes

COLORFUL BRUNCH FRITTATA

Colorful Brunch Frittata image

A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this recipe for the special day. -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 377mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

SUNDAY BRUNCH FRITATTA

Sunday Brunch Fritatta image

This is a great light but filling meal. Perfect for a sleeping late, relaxing Sunday morning. It's all made in one pan, couldn't be easier. Serve with fruit and biscuits or rolls.

Provided by Robin Lieneke @icook65

Categories Breakfast Casseroles

Number Of Ingredients 15

Ingredients

6 slice(s) bacon
1/4 cup(s) sausage
4 slice(s) ham, deli, chopped
3 cup(s) hash brown potatoes, frozen
1/4 cup(s) onions, chopped
1 tablespoon(s) butter ( not margarine )
1 cup(s) cup fresh raw spinach, chopped
4-5 - fresh mushrooms, sliced
8-9 - cherry tomatoes, halved
3 tablespoon(s) crumbled blue cheese
4 - eggs
1/4 cup(s) half and half
2 pinch(es) nutmeg, fresh grated
1/4 cup(s) cheddar cheese, shredded
1/4 cup(s) parmesan cheese

Steps:

Chop bacon into 1 inch pieces. In a cast iron or other oven safe skillet, fry bacon till crisp. Drain on paper towels. In the same skillet, fry sausage till done and also drain on paper towels
Pour all but 3 tbsp of grease from pan. Add hash browns and onions. Salt and pepper to taste and spread evenly in pan. Put slices of butter on top of potato, onion mixture. Cover and cook 5-7 minutes over medium heat until potatoes are slightly browned on the bottom. DO NOT STIR.
Add spinach, mushrooms and blue cheese. Recover and cook another 3 minutes until spinach is steamed and cheese is starting to melt.
Add bacon, sausage and chopped ham. Mix eggs, half and half and nutmeg in a bowl. Pour over meat in skillet. Place tomatoes, cut side up, evenly around skillet. Top with parmesan and cheddar.
Cover and bake at 350 degrees for 10-12 minutes. Remove cover and bake another 5-7 minutes. Let set for a couple minutes. Cut into wedges to serve.