Frittata. Sounds fancy, doesn’t it? But it’s not hard to prepare. I did one last night and it was delicious. Frittata is an egg-based Italian dish. The word frittata roughly translates into “fried”. It’s like a crustless Quiche, which means it’s less fattening and easier to put together.
The ingredients which can go into a Frittata are practically limitless. Use any vegetable or combination you like – meats as well, but I did a Broccoli Frittata as a vegetable side dish.
Here’s how I put mine together.
For starters, I pulled out my old, trusty cast iron skillet and sprayed the bottom and side with Pam. Next, beat 5 eggs, add ¼ C milk, a sprinkle of salt and pepper, plus a big squirt of Texas Pete. Heat 1 T olive oil in the skillet and add 1 large, sliced onion and a package of Birds’ Eye Frozen Broccoli. You can use fresh broccoli, of course, but I had a frozen package and went with that. Simmer the vegetables until they are tender. Pour the egg mixture over the veggies, then sprinkle with 1 C grated cheddar cheese. Put the skillet in a 375 oven for 25 minutes and you’ve just made a great Broccoli Frittata.
Ingredients
5 eggs
¼ C milk
S & P
1 t Texas Pete (any hot sauce)
1 T olive oil
1 Pkg frozen broccoli florets (use aa high quality – like Bird’s Eye)
1 Large onion, thinly sliced
1 C grated cheddar cheese
