Look up “Breakfast Recipes” in Dutch oven cook books and you’re sure to find a “Mountain Man Breakfast with potatoes, bacon, eggs with lots of cheese. But…in this recipe Cee Dub shows you how to make a very tasty breakfast fritatta spiced with fresh herbs to lighten the calorie count often associated with Dutch oven breakfast recipes!

Cee Dub starts by sauteing onions, garlic, diced tomatoes along with his garden fresh herbs. Of course you can vary the herbs you use whether fresh or dried. Adding his sauteed veggies to the egg/ricotta cheese mixture, Cee Dub then bakes his Italian Breakfast Fritatta in a 12″ Dutch oven.

This “vegetarian” recipe elevates to a different level when a 1/2 cup of either pre-cooked diced prosciutto or Italian Sausage is added along with the sauteed veggies.

Hint – make this in your home oven in a 9″ X 13″ casserole dish. When you use a 9″ X 13″ casserole dish you do not have to up size or downsize any recipe given for a 12″ Dutch oven.

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