Recipe: Basic Brocolli Frittata

Title: Basic Brocolli Frittata
Categories: Cheese/eggs
Yield: 4 servings

2 tb Butter 1/2 ts -Salt
1/2 Onion; chopped 3/4 c Mozzarella; cubed
1 Garlic clove; minced 2 ts Parsley; minced
2 c Brocolli florets; cooked 2 ts Onion green tops;
6 Eggs 1/4 Sl Red sweet red pepper (opt

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 Emmanthal 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 Source: _The Canadian Living Cookbook_by Carol Ferguson posted by
Anne MacLellan



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