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“This is the 2nd place recipe from the recipe contest from "Saltscapes" in 2008, category egg entrées - I love frittatas, I guess anything to do with eggs, I just love eggs!!”
READY IN:
35mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large frying pan, melt butter over medium-high heat. When bubbly, add red onion and peppers. Cook, stirring often, until softened, 3-5 minutes.
  2. Remove from heat and stir in green onions. Scrape onto a plate and refrigerate uncovered until cool, 10-15 minutes.
  3. Crack eggs into a large bowl; whisk until lightly beaten. Whisk in Dijon mustard, basil, tarragon, salt and cream or milk. Stir in cheese. Add pepper mixture.
  4. Coat two 9-inch pie plates with butter or cooking spray. Pour egg mixture into pie plates, stirring to distribute vegetables.
  5. Place pie plates on a rimmed baking sheet,. Bake in center of 325F oven until center is set when jiggled, 35-40 minutes. Remove from oven and let stand 5 minutes. Cut into wedges.
  6. TIP: If making ahead, divide pepper mixture between two covered containers. Add egg mixture; seal and refrigerate overnight. Can also be made in pie shells, or individual tart shells.

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