Christmas Morning Frittata

This past Christmas was the first time in my 30 years of existence that I had not been with my family on Christmas.  I expected it to be difficult, but I also looked forward to not traveling and to being home with Sam starting new traditions.  I wanted to fix something different for our Christmas morning breakfast, so I looked up some recipes and found this Christmas morning frittata from Taste of Home.  We made it.  We loved it.  We now refer to it as the any morning frittata.

My friend Aubrey asked for the recipe, so I thought I would make a post of it.

Saute Onion, Green Pepper, and Garlic in Butter

Remove from heat, stir in tomatoes and parsley

In separate bowl, lightly beat 5 eggs

Mix cheese, bread crumbs, Worcestershire sauce, salt, and pepper in with eggs

Add reserved vegetables to egg mixture

Pour into greased 9 in. pie plate

Bake at 350 degrees for 25- 30 minutes

Sorry for the cheesy picture, but my friend Aubrey requested this recipe and since she bought me the cute apron I'm wearing I thought I should share a cute picture.

Time to enjoy any morning frittata with a hot cup of sumatra coffee with peppermint creamer.  Maybe, I like Christmas year around.

Sam did most of the fixing....thanks babe!!!

Josh, I didn't want you to feel left out, so this one is for you

Christmas Morning Frittata

Ingredients

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 1/2 cup chopped tomatoes
• 1/4 cup minced fresh parsley
• 5 eggs, lightly beaten
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/2 cup soft bread crumbs
• 1 teaspoon Worcestershire sauce
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables.
• Pour into an ungreased 9-in. pie plate. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.