Weekends fly by so fast, especially the morning part because like most of my friends, I’m usually sleeping off the night before. If I wake up late, my first instinct is to throw on some clothes and crawl to one of the neighborhood brunch spots (Bon Savour, Dogwood, or Centre St Cafe-depending on the line). On those rare weekend mornings, where I shoot out of bed early with a mission to get things accomplished, is when I get to make a yummy frittata.
FLAWLESS FRITTATA:
Ingredients:
10 large eggs
1/4 C Milk
Pinch of cayenne pepper
1 C mixture of grated gruyere and parm
1/2 head of chopped broccoli
1/2 red bell pepper, diced
oil, salt & pepper
-Remove from oven, cover and let set for 5 minutes, then SLICE IN!
I was nervous the first time I made a frittata just because eggs can be so volatile. Once you have the technique down you can truly make this recipe with any combination of veggies and cheeses. The Frittata pictured above is made with broccoli, onions and feta because that was all I had in the fridge. It’s cheap, filling, and cleans out the leftovers in the veggie and cheese bins!
I was looking for a flawless frittata recipe, and this one did NOT let me down! Made it with shredded yellow squash, onions, garlic, chopped red & green bell pepper and a small handfull of chopped fresh basil and parsley. Parm/romano/asiago cheese. Topped w/sliced tomatoes and a sprinkle of grated cheese. Took it to work for our intern's farewell brunch and people nearly dropped dead–sorry I didn't take a photo–it was gorgeous!
Thanks TONS for this great recipe!
[...] followed my stand-by frittata recipe which I always play around with the amount of eggs. For a large crowd 10 is good but I have made [...]