Dorothy’s Brunch Vegetable Frittata
- Prep time: 15 Minutes
- Cook time: 15 Minutes
- Serves: 8
Ingredients
- 8 eggs
- 3 T. Dorothy Lynch Home Style
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 T. butter
- 1 c. onions, thinly sliced
- 1 c. mixture of green, red and orange bell peppers, thinly sliced
- 1 c. mushrooms, thinly sliced
- 1 c. frozen sweet corn
- 1 c. smoked ham, diced
- 1 T. fresh chives, chopped
- 1 T. fresh basil, chopped
- 1 c. shredded cheddar cheese
- Prep time: 15 Minutes
- Cook time: 15 Minutes
- Serves: 8
The Method
- Preheat broiler and position rack accordingly.
- Whisk eggs, Dorothy Lynch, salt and pepper together in a medium bowl until combined.
- Melt butter in a 10-inch ovenproof sauté pan over medium-high heat.
- Add onions and peppers, stirring as needed until soft (about 7-8 minutes).
- Add ham, mushrooms and corn and cook for 2 minutes.
- Add egg mixture and sprinkle with fresh herbs and cheese.
- Reduce heat to medium and cook eggs, undisturbed, for 3 minutes or until the surface begins to bubble and the bottom starts to set.
- Place pan in oven and broil until brown on top (about 3-4 minutes).
- Remove pan from oven.
- Slide frittata onto platter and serve.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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- Serves: 6
