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.
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.
ReplyDeleteYour recipe looks great. I've never made a frittata, either, I'm embarrassed to say! Yum.
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