Veggie Frittata

Each year, our family makes this delicious frittata for Easter brunch. A frittata is a casserole-like egg dish, which is particularly appropriate on Easter Sunday. We've also enjoyed this recipe on Mother's Day and other special celebrations. The egg is a symbol of fertility and re-birth. In springtime, when the world awakens after a long winter, eggs are a sign of new life emerging.

This recipe can be made with, or without sausage, for those that may wish to have a vegetarian option. In fact, when we've hosted larger gatherings, we make 2 versions: one with, and one without meat. There are never any leftovers!

I like to serve the frittatas brunch-style, out on the kitchen counters. I set the dining room table for the adults, and the kitchen table for the kids. Then I have everyone go through the kitchen with their plates to serve themselves some frittata, fruit salad, and sweet rolls (I like to get hot cross buns). Orange juice and coffee compliment the brunch well.

This frittata is great any weekend when you're having guests over, or if you have a large family! You may want to serve it the morning after a wedding, a graduation, or any other special occasion!

Looking for a sweet recipe to compliment this savory one? How about Caramel Apple French Toast?

2 cups shredded zucchini

1 medium onion chopped

8 ounces sliced mushrooms

1 14 ounce can artichoke hearts, chopped

1/2 cup seasoned bread crumbs

12 eggs slightly beaten

1 1/2 pounds cheddar/mozzarella/colby cheese, grated

1-2 cloves chopped garlic

1 teaspoon salt

1 teaspoon Italian seasoning

1 Tablespoon chopped fresh parsley

dash Tabasco

1 pound browned Italian sausage (optional)

Preheat oven to 350 degrees

Combine all ingredients

Spray 13x9 inch baking pan with non-stick spray

Carefully pour mixture into pan

Bake for 40-50 minutes until firm.

Allow frittata to rest 10 minutes before cutting and serving.

Family gatherings are made all the more special when anchored by traditional food and fare. My kids know what is coming when they see me grating the zucchini and chopping the onions. This year, I'll have all four of them in the kitchen helping me crack the eggs. After all - with a dozen eggs in the recipe, I can use some help!

Like Hardboiled eggs? Want tips to make them without cracking or exploding? How about some egg salad recipes? More right here!