Breakfast for dinner?
Oh yeah!! What’s easier than a frittata? Not much…and it was so good that Kyle ate 3/4 of it!! Before last night, I had only “attempted” frittata once and since it came out so well the first time, I decided to modify the original recipe (tomato, asparagus and fontina frittata from Giada De Laurentiis, see below) to better suit our…err, Kyle’s…tastes.
- 6 large eggs
- 2 tbsp heavy cream or half-and-half
- 3 ounces cubed fontina cheese
- 1 1/2 cups broccoli, chopped
- 1/3 cup bell pepper (red, orange or yellow), diced
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
In a large bowl, beat together eggs, cream, salt, and pepper. Set aside. Turn oven on to broil. In a 9 or 10 inch non-stick, oven-safe skillet, heat oil and butter over medium-high heat. Add broccoli and peppers and cook for 3-4 minutes until tender crisp. Reduce heat to medium-low and add egg mixture then cheese. Cover and cook for 2 minutes until eggs have set but the top is still runny. Carefully move pan from stovetop to oven and broil for 4 minutes or until the top is browned and no longer runny. Remove from oven (handle will be hot!!) and let stand for 2 minutes. Loosen frittata with a non-stick spatula and slide onto serving plate.
Prep time: 10 minutes
Cook time: 10 minutes