I love frittatas. I love just saying the word “frittatas”. It’s a happy word, and a delicious food. I made this frittata as an accompaniment to our Easter ham and it was a great addition to the meal. This is the type of dish that can be part of a holiday meal or a weeknight dinner. Hey, breakfast for dinner is a great way to shake things up. Use you favorite vegetables to customize this frittata and make it your own.
8 large eggs
2 tsp. olive oil
1 small red onion, sliced (about 1 cup)
2 cups chopped, cooked broccoli
1/4 tsp. salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar cheese (2 ounces)
- Separate 4 of the eggs, putting the whites into a medium-sized bowl and discarding the yolks (or save them another recipe).
- Add the 4 whole eggs and 2 Tbsp. of water to the whites and whisk well.
- In a medium, ovenproof, non-stick skillet, heat the oil over a medium flame.
- Add the onion and cook until it begins to soften, about 5 minutes.
- Add the already cooked broccoli and cook for another 2 minutes.
- Season with salt and a few turns of pepper.
- Pour the egg mixture over the vegetables in the skillet, covering them evenly.
- Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes.
- Sprinkle with the cheese.
- Meanwhile, preheat the broiler.
- Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes (be careful not to overcook or the egg mixture will become tough).
- Cut the frittata into 8 wedges and serve.
Food Mingle Blog Alternatives and Substitutions:
- If you do not have an oven-proof skillet, simply wrap the handle of your skillet in several layers of aluminum foil to protect it from the high heat of the oven.
- As I cooked the 1 cup of onion, I thought it was far too much onion, so I removed about half of it. With 1/2 cup of onion, the dish tasted great.
- I also increased the amount of broccoli to about 2 1/2 cups to make it a bit more hearty.
- I added the shredded cheese to the egg mixture. Then, I added 1/4 cup more shredded cheese to the top of the frittata before broiling it. More cheese = better (at least in my book).
- Let the frittata cool a bit to set, before cutting it into wedges.
- A few mushrooms would be a great addition to this frittata.
Yield: 4 servings of 2 wedges per serving (8 wedges total)
Source: www.foodnetwork.com, courtesy of Ellie Krieger