Three frittatas for brunch

24 Servings

Ingredients

Quantity Ingredient
16 Whole eggs
1 cup Creme Fraiche, sour cream may be substituted
2 cups White cheddar cheese, shredded
2 cups Potatoes, shredded and blanched (you can use a bag of the plain hash browns)
½ cup Mushrooms, slice and sauteed
½ cup Red and yellow bell peppers, chopped and sauteed
¼ cup Parsley, chopped
¼ cup Chives, chopped
½ pounds Shrimp, cleaned, chopped and cooked
⅛ cup Chives, chopped
1 cup Tomatoes, peeled, seeded and chopped
¼ cup Basil, chopped
¼ cup Mozzarella cheese, shredded

Directions

VEGETABLE FRITTATA

SHRIMP FRITTATA

TOMATO/BASIL FRITTATA

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Celebrations: Holiday Brunch: Celebrations is a class that shows you how to have a dining event that not only tastes good and looks good but is generally enjoyable. Fitting with the holiday season, we worked on a holiday brunch. Aside from these recipes, we learned about table presentation, planning and tricks to make the event memorable. We also created several types of food related decorations.

Preheat oven to 350 degrees F. Have on hand three 10-inch skillets.

Whip together eggs, creme fraiche, potatoes and cheese. Keep chilled.

Place ingredients for Vegetable Frittata, Shrimp Frittata and Tomato/Basil Frittata in the three non-stick saute pans. Add in 2 cups of egg-potato mixture or enough to fill each pan half way.

Bake for 10-20 minutes until set in the center. Cool slightly and slice.

Serve warm.

Neat Serving Idea: To make individual Frittatas, bake in lined muffin tins.

Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@...> Date: Tue, 17 Dec 1996 14:02:41 -0500

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