Fabulous Frittata - the Perfect Brunch Dish

When the cold winter months hit, hosting a holiday brunch can bring much warmth into your home and heart. Oftentimes, the downside of holidays and brunch is that your waistline can expand as quickly as you can say Belgium waffle! A little health-conscience planning can alleviate this all too common pit fall.

I am partial to serving a brunch with an egg main dish for many reasons. The egg is a great all-natural food. Eggs are loaded with vitamins (one egg has 13 essential vitamins), high in protein and low in calories (according to the American Egg Board; www.incredibleegg.org). Since they are high in protein, the egg packs a punch that keeps you and your guests full a long stretch of time. A dozen eggs is relatively inexpensive compared with meats that are usually served a main course. A dozen eggs, which can easily serve 6 guests, runs around $4.00. (I always buy organic, cage-free eggs, which are generally a little more expensive.)

In the fall, I hosted a brunch for my relatives visiting from England. I rarely have the opportunity to see these family members, and the time I spend with them is priceless. My Aunt Sinead and Uncle Kevin were in town with their friend Deirdre. They spent most of the time visiting my cousin Kevin who moved here from Europe after marrying his wife Sarah. I knew the group of travelers and in town family members would be spending most of the time enjoying Chicago, particularly the numerous bars. Since my baby was only four months old at the time, I wasn't going out at might much. I figured hosting a Sunday brunch would be the best way to spend time with my relatives.

I served a frittata with vegetables and fresh rosemary. I needed to serve a dish that was relatively easy and fast to make (as I mentioned, my baby was only four months old at the time!) This dish was perfect. I love using fresh rosemary. This aromatic herb really stirs the senses, and its full-bodied smell filled the apartment. The base of the recipe is healthful and cost efficient eggs. Some of the vegetables can be substituted for your seasonal favorites - just remember to use fresh ingredients for best results.

Vegetable Frittata
A dozen eggs
¼ C. milk
One half yellow onion
One half green pepper
One half red pepper
½ C. sliced white button mushrooms
3 sprigs fresh rosemary
1 T. olive oil
1 T. butter
½ C. Shredded American Cheese
Salt & Pepper

Preheat the oven at 400 degrees. Dice the green pepper, red pepper, and onion. Heat the olive oil in a large skillet. Sauté the onion until it is soft (about 5 minutes.) Add the peppers and mushroom. Add salt and pepper to taste. Sauté for five minutes. Remove from heat. Chop the rosemary and set aside. In a large bowl, beat the eggs and milk. You can use an electric mixer if desired. Beat the eggs until are a light yellow color. (Keep beating those eggs until you do not see any running egg white in the bowl.) Grease a glass, rectangular baking dish with the butter. Spoon the sautéed vegetables into the greased baking dish. Pour the eggs over the vegetables. Top with shredded cheese. Bake for approximately 35 minutes. (Baking times may vary based on ovens.) I like serving guests buffet style, which actually means that they serve them selves! The frittata will look enticing to your guests. It turns out to be a very colorful dish. Place two of the fresh rosemary sprigs in the long sides of the dish. This simple addition is always a crowd pleaser. (It's so easy to throw a few sprigs of rosemary on the dish and everyone ooo's and ah's!)