Spring Frittata

• 2 tablespoons butter
• 1 small red onion, finely chopped
• 2 yellow peppers or 2 orange peppers, cored, seeded, and finely chopped
• 8 green onions, thinly sliced
• 16 eggs
• 4 teaspoons Dijon mustard
• 12 teaspoon dried basil
• 12 teaspoon tarragon
• 12 teaspoon salt
• 12 cup whipping cream or 12 cup milk
• 2 cups old cheddar cheese, grated

1. In a large frying pan, melt butter over medium-high heat.
2. When bubbly, add red onion and peppers.
3. Cook, stirring often, until softened, 3-5 minutes.
4. Remove from heat and stir in green onions.
5. Scrape onto a plate and refrigerate uncovered until cool, 10-15 minutes.
6. Crack eggs into a large bowl; whisk until lightly beaten.
7. Whisk in Dijon mustard, basil, tarragon, salt and cream or milk.
8. Stir in cheese.
9. Add pepper mixture.
10. Coat two 9-inch pie plates with butter or cooking spray.
11. Pour egg mixture into pie plates, stirring to distribute vegetables.
12. Place pie plates on a rimmed baking sheet,.
13. Bake in center of 325F oven until center is set when jiggled, 35-40 minutes.
14. Remove from oven and let stand 5 minutes.
15. Cut into wedges.
16. TIP: If making ahead, divide pepper mixture between two covered containers.
17. Add egg mixture; seal and refrigerate overnight.
18. Can also be made in pie shells, or individual tart shells.

butter, red onion, yellow peppers, green onions, eggs, mustard, basil, tarragon, salt, whipping cream, cheddar cheese

Taken from www.food.com/recipe/spring-frittata-350349 (may not work)