Side Pannel
Basic Brocolli Frittata
Ingredients List
- 2 tb Butter
- 1/2 Onion; chopped
- 1 Garlic clove; minced
- 2 c Brocolli florets; cooked
- 6 Eggs
- 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
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 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
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
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