Chunky Or Condensed Soup Frittata Food

CHUNKY OR CONDENSED SOUP FRITTATA

Steps:

• Preheat oven to 325 degrees.
• Grease a medium casserole dish.
• Mix all ingredients. Should be wet, but with not too much liquid.
• Pour mixture into greased casserole dish.
• Bake 45-55 minutes. Let rest 15 minutes before serving.
• Serve with rolls for breakfast or salad for lunch or dinner.

KITCHEN SINK FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in an 8-inch cast-iron or ovensafe nonstick skillet over medium heat. Add the onions and heat until warm. Add the steak, roasted red peppers and asparagus and heat until warmed through, 1 to 2 minutes, mixing the ingredients in the skillet until evenly distributed.
• Whisk together the milk and eggs in a medium bowl to combine and add some salt and pepper.
• Pour the egg mixture into the skillet and top with the cheese. Transfer the skillet to the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes.

COLORFUL BRUNCH FRITTATA

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.