Saturday, October 16, 2010

Broccoli and Cheddar Frittata

serves 8

12 eggs
3 Tbsp water/ or milk, or milk substitute
3 tsp olive oil
1 red onion, thinly sliced
2 cloves of garlic, minced
3 cups cooked broccoli, chopped
1/2 shredded cheddar cheese, or part skim, or just a sprinkle

Separate 4 of the eggs, putting the whites into a bowl and discarding the yolks.  Add the other 8 whole eggs and 3 Tbsp of water/milk to the whites and whisk well.

In an ovenproof, medium to large sized non-stick skillet, or a well greased cast iron pan, heat oil over medium heat.  Add in the onions and garlic and cook for about 5 minutes.  Add the broccoli and cook for another 2 minutes.  Season with s/p.  Pour the egg mixture over the vegetables, covering them evenly, season with s/p again.  Reduce the heat to medium-low, cover, and cook until the egg mixture has set around the edges, but still liquid in the middle, about 8 minutes.  Sprinkle on the cheese.

Meanwhile, preheat the broiler.  Place the skillet about 2 inches under the top broiler.  Cook until set and golden brown, about 2 minutes.

adapted from