Basic Brocolli Frittata Recipe

Ingredients

Directions

1. In 10" skillet over med heat, melt butter, add onions & garlic.
2. Saute till tender, about 3 min.
3. Place florets over onions.
4. Whisk together eggs with salt, pepper & cayenne.
5. Stir in mozzarella, parsley & green onion.
6. Pour gently over brocolli.
7. Increase heat to med-high.
8. Cook till bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath & set.
9. 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.
10. Transfer to heated serving dish & cut into wedges.
11. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2 cups sweet red pepper chunks to onion & garlic.
12. Saute together till onions are soft & peppers tender-crisp a bout 4-5 min.
13. Proceed with egg mixture, substituting Emmenthal or Gruyere for mozzarella.
14. Other mild cheese such as Brie are also good.
15. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup diced sweet red pepper & 2 cups sliced mushrooms to onions.
16. Saute together till vegs are tender & moisture has evaporated about 6 min.
17. Proceed with egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg.
18. VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh spinach.
19. Cook till tender in covered saucepan with water clinging to the leaves, about 3-4 min, stirring midway if needed.
20. Drain in colander, pressing out excess moisture;chop coarsely.
21. There should be 1 cup cooked chopped spinach.
22. Set aside.
23. Add 1/4 cup diced sweet red pepper to onions & garlic.
24. Mix spinach into egg mixture & substitute 1/4 c up grated parmesan for 3/4 cup cubed mozzarella.
25. Sprinkle surface of finished frittata with pinch of oregano.