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Basic Brocolli Frittata

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2 tbsp Butter
1/2 Onion, chopped
1 Garlic clove, minced
2 cup Brocolli florets, cooked
6 Eggs
1/2 tsp -Salt
3/4 cup Mozzarella, cubed
2 tsp Parsley, minced
2 tsp Onion green tops
1/4 Sl Red sweet red pepper (opt

Instructions:

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 Emmenthal 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