Tuesday, January 25, 2011

weekday frittata

This is a broccoli and gruyere frittata.

It's what I made for dinner this evening while listening to the SOTU. It's on the lumpy side and the edges are a little flat, but I think that's the broccoli's fault and not mine. It was still delicious. I am a big fan of eggs and especially love having them for dinner. Frittatas are easy to make and can accommodate any number of different ingredients, according to your preferences. The perfect mid-week dinner.

Broccoli & Gruyere Frittata

5 Tbsp olive oil
1 yellow onion, thinly sliced
1 lb roasted broccoli
6 large eggs
1/2 cup gruyere, grated
Salt & pepper

Preheat oven to 425. Cut the bulky part of the stems off of the broccoli and place the florets on a baking sheet and toss with 2 Tbsp of olive oil, salt and pepper. There should be enough room for the broccoli to rest in a single layer. Roast the broccoli for 20minutes, until the broccoli is crispy and brown around the edges.

In a 12-inch nonstick skillet, heat 2 Tbsp of olive oil over medium heat. Saute onions for 10-15 minutes then remove from heat and set aside.

In a medium bowl, scramble the eggs. Add salt, pepper and cheese, followed by the broccoli and onions.

Heat the remaining Tbsp of olive oil over medium heat and then add the egg mixture, distributing it evenly in the pan with a spatula. Reduce heat to low and cook for 12-15 minutes. Remove from heat and slide the frittata onto a large plate. Place skillet over the plate and invert the frittata back into the skillet on the opposite side. Cook for 3 more minutes then invert onto plate to serve.

Serves 4 as a main dish, preferably with a husk of bread and a glass of white wine.

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