Basic brocolli frittata
Eggs Canadian Basics
Last updated 6/12/2012 12:56:21 AM. Recipe ID 18504. Report a problem with this recipe.
Title: Basic brocolli frittata
Categories: Eggs, Canadian
Yield: 4 Servings
2 tb Butter
1/2 Onion; chopped
1 Garlic clove; minced
2 c Brocolli florets; cooked
1/2 ts -Salt
3/4 c Mozzarella; cubed
2 ts Parsley; minced
2 ts Onion green tops;
1/4 Sl Red sweet red pepper (opt
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 1 1/2 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 1/4 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 1/4 cup diced sweet
red pepper to onions & garlic. Mix spinach into egg mixture &
substitute 1/4 c up grated parmesan for 3/4 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
Didn't find the recipe you were looking for? Search for more here!