pr winery logo

Harvest Vegetable Frittata

Harvest Vegetable Frittata
Yields 6
Makes lunch for 6 or 32 small hors d’oeuvres Here is a great “make-ahead” dish that can be done earlier in the day or the day before and then reheated last minute. It is great room temp or warm. Use any selection of garden fresh vegetables or cheese you have available.. You can serve it on its own, or top it with a dice of juicy, sweet heirloom tomatoes.
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 each, garlic cloves, peeled and minced
  2. 1/2 cup plus 1Tablepsoon, diced onion
  3. 1/2 each green pepper, seed removed and diced
  4. 1/2 each red bell pepper, seeds removed and diced
  5. 1/2 pound mushrooms, chopped
  6. 1/2 pound butternut squash, diced
  7. 3 Tablespoons olive oil
  8. 8 each eggs, beaten
  9. 1/2 cup heavy cream
  10. 1/4 cup Paradise Ridge Chardonnay
  11. to taste, hot pepper sauce
  12. to taste, salt and ground black pepper
  13. 2 Tablespoons fresh herbs, oregano, basil, thyme
  14. 1 cup soft bread cut into small cubes
  15. 1 cup cream cheese
  16. 1 cup white cheddar, grated
Instructions
  1. Sauté the garlic and vegetables in the olive oil until softened. Beat together the eggs, cream, cream cheese, wine, hot pepper sauce and seasoning and then blend in the cubed bread and cream cheese. Stir in sautéed vegetables. Season with salt and pepper as needed.
  2. Preheat the oven to 350 F. Pour the egg mixture into a baking dish and top with the Cheddar cheese. Bake in the oven for about 25-35 minutes or until set.
Notes
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. August 2015
  4. Eat well!
Paradise Ridge Winery http://prwinery.com/