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Spring Frittata


2    tablespoons (30 mL) butter
1    small red onion, finely chopped
2    yellow or orange peppers, cored, seeded, and finely chopped
8    green onions, thinly sliced
16    eggs
4    teaspoons (20 mL) Dijon mustard
1/2    teaspoon (2 mL) dried basil
1/2    teaspoon (2 mL) tarragon
1/2    teaspoon (2 mL) salt
1/2    cup (125 mL) whipping cream or milk
2    cups (500 mL) grated old cheddar cheese


In a large frying pan, melt butter over medium-high heat. When bubbly, add red onion and peppers. Cook, stirring often until softened, 3 to 5 minutes.

Remove pan from heat and stir in green onions. Scrape onto a plate and refrigerate uncovered until cool, 10 to 15 minutes.

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.

Coat two 9-inch (23 cm) pie plates with butter or cooking spray. Pour egg mixture into pie plates, stirring to distribute vegetables.

Place pie plates on a rimmed baking sheet. Bake in centre of 325ºF (160ºC) oven until centre is set when jiggled, 35 to 40 minutes. Remove from oven and let stand 5 minutes. Cut into wedges. Makes 8 to 12 servings.

Tips: 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 (as shown).

Spring Frittata

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