What's for Sunday Brunch?

Yesterday a good friend and her daughter dropped in for Sunday Brunch.  What was on the menu? A mushroom, bell pepper and tomato frittata, cornbread, rice paper rolls with mango and carrot accompanied by two dipping sauces, salad and fruit.  And all gluten-free, nut-free and dairy- free!  The cornbread was from a mix, but the rest was prepared from scratch.  A simple and delicious Sunday Brunch!

Frittata Recipe

8 eggs
4 mushrooms, diced
1 orange or yellow bell pepper, diced
1 tomato, seeded and diced
1/2 onion, diced
1 green onion, sliced finely
1 clove garlic, minced
1 tsp. dried parsley or mixed herbs
1-2 tbsp. olive oil
Salt and pepper to taste

Instructions

1- Chop all vegetables ahead of time and keep each separated.  In a large bowl, combine eggs, salt and pepper and whisk thoroughly.
2- Heat oil over medium heat in a pan that is the size of frittata you wish to make.  The smaller the pan, the thicker the frittata.
3- Add the garlic, onions and bell pepper to the oil, cooking until softened.  Add mushrooms and cook another 1-2 minutes.
4-   Add tomato and green onion to eggs, stirring to combine and pour over vegetables in pan.
5- Stir mixture until eggs begin to cook through.  Place a lid on the eggs and allow to finish cooking, being careful not to burn the bottom.  My frittata took approximately 20-25 minutes to cook completely.  An alternative to the stove top method is to place the oven proof pan in a 350F oven until cooked through, usually about 20 minutes.
6- Transfer to a plate or serving platter by sliding out of pan.  Cut into wedges and serve warm or cold.

My son likes to eat his with ketchup, but I put out some grated pecorino cheese for my friend who doesn't have the same dietary restrictions. 

Happy cooking!