La Frittata

August 22, 2008

I didn’t really have much inspiration for dinner tonight. It needed to be quick (I got home at 8:15 pm), it needed to be delicious (obviously), and it needed to be blog worthy (no quesadilla tonight, kids!).

It hit me: a frittata. Not only are they incredibly easy to make, you can use whatever is in your refrigerator at the time.

Tonight we ate a broccoli and parmigiano-reggiano frittata with browned sweet onions and garlic. Here’s the recipe:

1.5 cups broccoli stems, steamed and chopped into small-ish pieces.
0.5 cup thinly sliced brown or yellow (vidalia work, too) onions
2 cloves garlic, minced
6 eggs
1 dash of water
3 T. milk
Salt and pepper to taste
0.5 cup grated parmigiano-reggiano cheese

  • Pre-heat your broiler.
  • Heat a non-stick, oven safe pan over medium heat.
  • Add a small amount of olive oil or butter and saute onions until soft, add garlic and continue to cook until soft and aromatic.
  • Add salt and pepper and continue to cook for 30 seconds.
  • Add cooked broccoli and cook until heated through. Spread mixture around pan to form an even layer on bottom. Turn heat down to medium-low.
  • In a mixing bowl, beat eggs, water, salt and pepper until well mixed.
  • Pour prepared eggs over the broccoli, onions, and garlic. Tilt and rotate the pan to ensure the eggs are evenly distributed over the other ingredients.
  • Don’t stir the eggs. Allow them to cook until 2/3 of the way done. Remove from the heat. Add cheese over the mixture evenly.
  • Place the eggs under the broiler until eggs are fully cooked.
  • Invert the frittata on a place, and slice into wedges.

Enjoy! Great for brunch, too! You can serve frittata hot, cold, reheated, however you please!

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