What better way to make mom feel special on Mother’s Day than treating her to a delicious brunch. Executive Chef, Richard Rowland, shares his amazing Cremini Mushroom, Roma Tomato and Asiago Frittata Casserole. This simple yet flavorful is the perfect treat for every mom.
Cremini Mushroom, Roma Tomato and Asiago Frittata Casserole
Equipment
- 1 Casserole dish
- 1 Chef's Knife
- 1 mixing bowl
- 1 Whisk
Ingredients
For the egg batter:
- 10 large Eggs
- 1 qt Heavy Whipping Cream
- ½ tsp Fresh ground Nutmeg
- Salt/Pepper to taste
Remaining items:
- 3 C Sliced and lightly sauteed Cremini Mushrooms
- 3 Roma Tomatoes thin sliced
- 2 C Asiago Cheese Shredded
- 2 tbsp Parsley, fresh Chopped
- 2 tbsp Basil, fresh Chopped
Instructions
- For the egg mixture: In a large mixing bowl whisk together all egg batter ingredients until well mixed. Set aside.
- Preheat oven to 325 degrees F. Oil spray a suitable casserole or baking dish generously.
- Freshly chop all the vegetable ingredients.
- Evenly distribute the mushrooms, tomatoes and cheese. Pour egg batter over previous ingredients and mix in herbs. Bake at 325 F until firm and slightly browned on top. It should take about 30 minutes, but ovens vary.
Tried this recipe?Let us know how it was!
