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Christmas Morning Frittata
SUBMITTED BY:
Marlene Whyte
"Christmas breakfast is especially merry when this colorful frittata is on the menu. It's easy to assemble, so it's perfect for busy mornings."
RECIPE RATING:
Read Reviews
(16)
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PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 tablespoons butter or margarine
1/2 cup chopped tomatoes
1/4 cup minced fresh parsley
5 eggs, lightly beaten
2 cups shredded mozzarella cheese
1/2 cup soft bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
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DIRECTIONS
In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables.
Pour into an ungreased 9-in. pie plate. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
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REVIEWS
Reviewed on Apr. 22, 2007 by
Jo
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Jo
Apr. 22, 2007
Appealing in taste and looks. I added half mozerella and half cheddar cheese. I increased the recipe by 1/2 and baked the frittata in an iron skillet. Something I would eat for breakfast or any time. Yum!
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24 users found this review helpful
Appealing in taste and looks. I added half mozerella and half cheddar cheese. I increased the...
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Reviewed on Dec. 27, 2007 by
Gitano
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Gitano
Dec. 27, 2007
Great base recipe to start from, add whatever veggies tickle your fancy. I added mushrooms, asparagus, broccoli and sun-dried tomoatoes along with the veggies listed in the recipe. I also used skim mozzarella cheese to keep it light. This is something you can whip up and throw in the oven. No muss, no fuss! With the leftovers, I cut into individual pieces and wrapped them separately to freeze them, then on busy mornings, just pop one in the microwave on high for 45 seconds and serve with a slice of whole grain toast for a very satisfying, healthy breakfast on the go!
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12 users found this review helpful
Great base recipe to start from, add whatever veggies tickle your fancy. I added mushrooms,...
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Reviewed on Jan. 1, 2007 by
minnesotagal
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minnesotagal
Jan. 1, 2007
Loved it! I didn't use bread crumbs but still great.
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12 users found this review helpful
Loved it! I didn't use bread crumbs but still great.
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Reviewed on Nov. 27, 2007 by Carla Giesbrecht
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Carla Giesbrecht
Nov. 27, 2007
Fantastic recipe. Since I made this for dinner I decided to add in a cup of chopped pepperoni and it was delicious. I used dried parsely instead of fresh and used only about 1 1/2 teaspoons and it was perfect. Fabulous recipe - great flavor!
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11 users found this review helpful
Fantastic recipe. Since I made this for dinner I decided to add in a cup of chopped pepperoni...
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Reviewed on Aug. 25, 2008 by
Katy
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Katy
Aug. 25, 2008
We made this tonight and it went over very well! We made a few alterations (mozzarella cheese w/ sun-dried tomatoes & basil) (an additional egg) (4 slices of bacon, crumbled). The baking time and serving size estimate were accurate. The bread crumbs helped to beef it up. My husband was very complimentary and we will definitely make it again!
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9 users found this review helpful
We made this tonight and it went over very well! We made a few alterations (mozzarella cheese...
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Reviewed on Feb. 25, 2008 by
MILKLISSA79
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MILKLISSA79
Feb. 25, 2008
Terrific frittata. I didn't have any peppers so I just used sweet vidalia onions, garlic and tomatoes. I also added a little feta and used a sharp cheese mix. I definitely suggest spraying the pie plate with non stick spray. Thanks for the great recipe.
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6 users found this review helpful
Terrific frittata. I didn't have any peppers so I just used sweet vidalia onions, garlic and...
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Reviewed on Nov. 21, 2008 by
Shef W
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Shef W
Nov. 21, 2008
This was excellent! I made a few modifications to make it more in line with my family's tastes. I eliminated the bread crumbs because we're not big on filler. We're not big on green pepper so we swapped them for broccoli. I pre-cooked the broccoli with the onions and garlic but I think next time I won't do that. I also prefer basil to parsley so I swapped that out, too. I didn't have any mozzarella so used cheddar but in the interest of health, I'll probably use skim mozzarella next time. I doubled the recipe and sauteed and baked everything in my cast iron skillet. No sticking problems whatsoever. The colors of this were gorgeous and it was so simple and tasty, we'll definitely be making it again. Thank you!
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5 users found this review helpful
This was excellent! I made a few modifications to make it more in line with my family's...
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Reviewed on Dec. 20, 2008 by
Nora
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Nora
Dec. 20, 2008
I've never tried making a Frittata before and I must say that this venture was extremly successful! Loved the taste and texture, was fairly easy to prepare and above all, all the ingredients needed are present in almost all kitchens :) Note: Made it as it was described, didn't change anything.
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4 users found this review helpful
I've never tried making a Frittata before and I must say that this venture was extremly...
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Reviewed on May 10, 2007 by KKH3
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KKH3
May 10, 2007
I made this recipe as written. The parsley taste was way too overpowering and it could have used more tomatoes. The leftovers tasted a lot better (I ate them three days later). I might use this as a basis for a recipe in the future, but I'm not going to cook it as written.
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4 users found this review helpful
I made this recipe as written. The parsley taste was way too overpowering and it could have...
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Reviewed on Jan. 15, 2007 by mmacfarl
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mmacfarl
Jan. 15, 2007
AWESOME recipe! I added pre-cooked chicken from the roaster chicken you can get at the grocery store, about 1 cup, made the recipe a bit more filling and the meat made it right up by boyfriend's alley! We're planning on making this once a month!
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4 users found this review helpful
AWESOME recipe! I added pre-cooked chicken from the roaster chicken you can get at the grocery...
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