Basic brocolli frittata

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
½ Onion; chopped
1 Garlic clove; minced
2 cups Brocolli florets; cooked
6 Eggs Salt
¾ cup Mozzarella; cubed
2 teaspoons Parsley; minced
2 teaspoons Onion green tops;
¼ Sl Red sweet red pepper (opt

Directions

In 10" skillet over med heat, melt butter, add onions & garlic.

Saute till tender, about 3 min. Place florets over onions. Whisk together eggs with salt, pepper & cayenne. Stir in mozzarella, parsley & green onion. Pour gently over brocolli. Increase heat to med-high. Cook till bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath & set. When edges are firm but top is still moist, cover skillet with large plate, turn over together & slide frittata into skillet, cooked side up or till bottom is set. Transfer to heated serving dish & cut into wedges.

VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1½ cups sweet red pepper chunks to onion & garlic. Saute together till onions are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture, substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as Brie are also good. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add ¼ cup diced sweet red pepper & 2 cups sliced mushrooms to onions. Saute together till vegs are tender & moisture has evaporated about 6 min. Proceed with egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg.

VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh spinach. Cook till tender in covered saucepan with water clinging to the leaves, about 3-4 min, stirring midway if needed. Drain in colander, pressing out excess moisture;chop coarsely. There should be 1 cup cooked chopped spinach. Set aside. Add ¼ cup diced sweet red pepper to onions & garlic. Mix spinach into egg mixture & substitute ¼ c up grated parmesan for ¾ cup cubed mozzarella.

Sprinkle surface of finished frittata with pinch of oregano.

SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson posted by Anne MacLellan

Related recipes