Oxbow Frittata
Recently, we spent several nights at the The Inn at Oxbow Acres in Milan, New Hampshire. Our hostess, Maria, is a wonderful cook. She offered a variety of breakfasts, including this delicious Frittata. I managed to extract the recipe from her.
Servings: 6
Equipment
- Baking dish pre-greased (Maria uses a square cast iron one)
Ingredients
- extra virgin olive oil
Vegetables
- 10oz pkg mushrooms
- 6oz bag baby spinach rinsed
- other vegetables of your choice substituted for the above, or in addition (don't add too much)
Egg Mix
- 6 eggs
- 1 tsp lemon juice
- ⅓ cup milk
- Scant ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tsp Herbs de Provence
See here - 1 cup grated cheese Cheddar, or Parmesan & Romano, or a. mixture
Instructions
- Sauté chosen vegetables in oil until desired consistency (not too well done)
- Beat the eggs in a large bowl. Stir in lemon juice, milk, salt, pepper, and Herbs de Provence.
- Add the grated cheese and vegetables, and loosely mix.
- Add to baking dish, and spread around to fill.
- Bake at 375℉ for 15 minutes, or until lightly browned.
- Cut into portions, serve, and enjoy.