La FrittataAugust 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
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!