Westcott Fritatta

Breakfast-Brunch
Temps de cuisson: 60 minutes
Portions: 12

Ingrédients

  • 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

  1. Preheat oven to 350 degrees
  2. In a large oven-proof skillet over medium heat, sauté squash, mushrooms, onions, tomatoes, and pepper with butter until tender.
  3. In a mixing bowl, beat together eggs, water mustard, thyme, oregano and garlic salt until foamy. Stir in ham and cheese.
  4. Pour over vegetable mixture in skillet. Cook for about 5 minutes or until eggs begin to set around the edges.
  5. Place entire skillet into preheated oven and bake for 30 minutes or until eggs are cooked through. Slice and serve immediately from skillet.

Bayfront Westcott House Bed & Breakfast Inn

Détails

  • Prix par nuit $169 - $329
  • Avis (323) 4,8
  • Chambres 16

Contactez ou Réservez

  • Téléphone 1-9048254602
  • Appel gratuit (depuis les USA) 1-8005139814