Bayfront Westcott House Bed & Breakfast Inn

Westcott Fritatta: Breakfast-Brunch

Servings: 12

Prep time:60 minutes

Ingredients:

• 

  1 cup Yellow Squash

• 

  1 cups Yellow onion, finely chopped

• 

  3/4 cup Mushrooms sliced

• 

  1/2 cup Cherry tomatoes, halved

• 

  1/2 cup Bell pepper orange

• 

  1 tablespoon Butter salted

• 

  8 Eggs

• 

  1/4 cup Water

• 

  1/4 cup Dijon mustard

• 

  1/2 teaspoon Thyme, fresh leaves from stem

• 

  1/2 teaspoon Oregano

• 

  1/4 teaspoon Garlic salt

• 

  1 cup Ham, cooked

• 

  1 cup Cheddar cheese, shredded

• 

  1 cup Mozerella cheese

Step 1:

Preheat oven to 350 degrees

Step 2:

In a large oven-proof skillet over medium heat, sauté squash, mushrooms, onions, tomatoes, and pepper with butter until tender.

Step 3:

In a mixing bowl, beat together eggs, water mustard, thyme, oregano and garlic salt until foamy. Stir in ham and cheese.

Step 4:

Pour over vegetable mixture in skillet. Cook for about 5 minutes or until eggs begin to set around the edges.

Step 5:

Place entire skillet into preheated oven and bake for 30 minutes or until eggs are cooked through. Slice and serve immediately from skillet.