Are you shocked to learn that this is the first time I ever made a frittata? Well, it's not that different from a tortilla espanol or a crustless quiche. Eggs, parmesan, milk, beaten up, mixed with steamed chopped broccoli; poured over some butter with a bit of lightly cooked garlic, genoa salami, and red pepper; baked at 375 for 40 mins, browned under the broiler .... I just haven't ever done it this way. As everyone knows, it's very convenient for using up the vegetables before we go away for the weekend.
Thursday, October 01, 2009
Experiment: Broccoli Frittata
Are you shocked to learn that this is the first time I ever made a frittata? Well, it's not that different from a tortilla espanol or a crustless quiche. Eggs, parmesan, milk, beaten up, mixed with steamed chopped broccoli; poured over some butter with a bit of lightly cooked garlic, genoa salami, and red pepper; baked at 375 for 40 mins, browned under the broiler .... I just haven't ever done it this way. As everyone knows, it's very convenient for using up the vegetables before we go away for the weekend.
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2 comments:
Welcome to the wonderful world of frittatas! They are my go-to at least once a week, a great way to incorporate leftovers, and just as good cold as hot.
Your recipe looks great. I've never made a frittata, either, I'm embarrassed to say! Yum.
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