Basic Brocolli Frittata

Recipe Cuisine: Cheese/eggs
Recipe Category: Cheese/eggs
Recipe Serves: 4

Recipes Ingredients:

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

Recipe Instructions:

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