05 June 2011


I made the most delish frittata today. I followed the basic frittata recipe from How to Cook Everything, but I had to flair it up a bit. If you don't have that cook book you should totally get it. I'll give you a rundown of what I did though.

First, I preheated the oven to 350, and then I chopped up some peeled sweet potato and a head of broccoli (like a cup of each roughly, I didn't measure) and steamed that for about 8 minutes. While that was steaming I browned half a chopped onion for about 5 minutes in my cast iron skillet, added one minced garlic clove, and let that cook for about another minute before turning off the heat. While both of those things were going on I shredded up some parmesan and chopped up some bits of bree and some fresh rosemary. When the veggies were done steaming I let them cool a bit and then chopped them even more, and then threw ALL of that in with the egg mixture (6 eggs, salt & pepper to taste whisked together). Next, you add the whole dang mess to a big cast iron skillet (which has been preheated on the stovetop over medium heat, with about a tablespoon of butter melted in it). You turn that down to medium low and let it cook for 10 minutes, and then you move it to the oven to cook for 10 more minutes.

I'm telling you, so easy and so delicious. I should make frittatas every weekend! They're good for breakfast or brunch or dinner and make excellent leftovers for your lunch the next day. I totally recommend you make one soon!

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