Bill Stine
A frittata is an Italian dish of fried, beaten eggs and vegetables. Make it for breakfast or as a fast, nutritious evening meal. Substitute whatever veggies you have on hand and add some meat if you like.
Serves 8.
INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| 2 | Tbs | Extra-Virgin Olive Oil |
| ½ | cup | Onion, chopped |
| ½ | cup | Red Pepper, chopped |
| 2 | cloves | Garlic, minced |
| 1 | tsp | Thyme |
| 2 | cups | Broccoli, cut into small pieces (no stems) |
| 8 | large Eggs | |
| ½ | tsp | Salt |
| ½ | tsp | freshly Ground Black Pepper |
| ½ | cup | Cheese, shredded |
DIRECTIONS:
- Heat 1 tablespoon of olive oil over medium heat in a 9 to 10-inch skillet. Add the onion, red pepper, garlic and thyme. Sauté until onion is soft.
- Microwave covered broccoli for 2 minutes on high. Remove vegetables from the skillet and add to broccoli.
- Turn on the broiler.
- While broiler is heating, beat the eggs, salt and pepper together.
- Put the remaining 1 Tbs olive oil in the skillet on medium heat.
- Pour the egg mixture into the pan and scatter the vegetables on top. Turn the heat to low and cook until the frittata is golden brown on the bottom and the egg is beginning to set, approximately 7 minutes.
- Oven proof the skillet handle, if necessary, by wrapping it in aluminum foil.
- Place frittata under the broiler and cook until it is almost firm.
- Add cheese to the top and again put under broiler until completely set and cheese is melted.
- Slide onto a plate and cut into wedges.