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Rachel's Breakfast Frittata

This is an absolutely delicious frittata. When you roast the vegetables they caramelize and the your taste buds are so happy! I always roast the vegetables the night before and refrigerate them.
Recipe chef is Ina Garten in
Recipe courtesy of Andon-Reid Inn Bed & Breakfast
Prep Time : 40 minutes
Cook Time : 35 minutes
Yield : Serves 8-10
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  • 1 large red bell pepper, chopped
  • 1 cup broccoli, chopped
  • 1 zucchini, sliced
  • ¼ pound asparagus cut into 1-inch pieces
  • 4-6 mushrooms, sliced thick
  • 1 ½ cups shredded Swiss cheese, divided
  • 7 eggs, lightly beaten
  • ½ cup mayonaise
  • ½ tsp salt
  • 2 tbsp chopped fresh basil

Preheat oven to 450 degrees. Lay all veggies on sheet pan and spray with olive oil. Sprinkle Kosher salt, garlic powder and pepper over veggies. Roast in oven for 15 minutes, turn over and roast for another 10 minutes. Remove and turn oven down to 375 degrees.
In a lightly greased 9 ½ inch deep-dish pie plate or quiche pan, layer the peppers,broccoli,zucchini, mushrooms, and half of the cheese. Top with asparagus and the remaining cheese. In large bowl combine the eggs with the mayonnaise and salt. Pour evenly over the cheese. Top with fresh basil. Bake in 375 degree oven for 35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Serve hot or at room temperature. Makes 6 servings.