Winter Breakfast Frittata

Source: ? from December 24, 2001 Evansville Courier which says it is from Let the Merrymaking begin: Christmas with Mary Englebreit. “The versatile frittata from this book can be eaten as soon as it’s cooked, the head-notes suggest. Or it can be cooled and cut

Ingredients:

2 T. unsalted butter ½ medium onion, sliced Salt, to taste 8 large eggs, beaten ¼ c. milk ¼ c. grated parmesan cheese ½ c. chopped mozzarella 2 T. chopped fresh chives (1/4 t dried) ½ t. freshly ground pepper ½ red bell pepper, cored, seeded and chopped ½ green bell pepper, cored, seeded and chopped

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Instructions:

Preheat the oven to 350°. Butter a deep 10-inch ovenproof skillet. In a medium skillet over medium-low heat, melt the butter. Add the onion, season with salt and sauté for 7 minutes, or until it is lightly golden. Remove from the heat and let cool slightly. In a large bowl, combine the eggs, milk, cheeses, chives, ½ t. salt, and the pepper, mixing well. Add the onion and peppers and stir gently to combine the ingredients. Pour the mixture into the prepared skillet and bake for 30 minutes, or until it is golden brown on top and set in the middle. Remove from the oven and let cool. Sliced into 8 slices. Serves 4 – 6. Everyone liked it except Em who doesn’t like peppers or onions. December 25, 2004, Em says it's growing on her. She ate a whole slice!

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