Broccoli and Mushroom Frittata
Serves 4
I love frittatas. First of all they are delicious, quick and easy.They can also be a good way to use up some extra stuff in your fridge before it goes bad!I was just going to make a broccoli frittata but then I remembered I had some extra mushrooms in the fridge so I decided to add them. I also have some left over sun dried tomatoes and artichoke hearts but I don’t like to overload my frittatas. You put too much stuff in them I think it makes the flavors muddled, but that’s just me. This is a great dish for breakfast, lunch, brunch and sometimes for us, dinner!
Here is what you need:
2 TBS olive oil
2 TBS chopped onion of your choice
2 cups chopped mushrooms of your choice, button, baby bella, crimini
2 cloves garlic, finely chopped or minced
2 cups chopped broccoli florets*
salt and pepper
8 eggs
1/2 cup whole milk or half and half
1 TBS Dijon mustard
2 tsp fresh chopped thyme or 1 tsp dried
1/2 tsp crushed red pepper (or more or none at all)
½ freshly grated Parmesan cheese or more if you like
* I use fresh broccoli that I’ve blanched, you can use raw broccoli but you will add it into the dish earlier so it has a chance to cook down a bit or in a pinch you could use thawed, well drained ,frozen chopped broccoli.
Here is what you need to do:
First preheat your oven to 400 degrees.In an oven proof skillet heat oil over medium heat.Add in the onions* and sauté for about 2 minutes then add in the mushrooms and cook down until soft, about 3 minutes. Now you can add a little salt to the dish. Next add the garlic and blanched broccoli stirring until garlic is fragrant about a minute.
* If using raw broccoli add in in when you put the onions in the pan if using frozen thawed add them in when you add in the garlic.
In a large bowl add the eggs, milk, mustard, thyme and red pepper. Whisk until well blended.In your pan make sure everything is distributed evenly across the bottom. Pour the eggs into the pan on top of the veggies. Cook until eggs start to set, the edges will start to form around the pan. This takes about 4 minutes.
Top the frittata evenly over the top with the Parmesan. Slide the pan onto the center rack of your oven. Cook until the frittata is set, 10 to 15 minutes. This will depend on how thick your frittata is. If you want to brown the top, turn on broil for the last couple of minutes, but keep an eye on it, don’t let it burn!
Let it set of about 5 minutes and slide your spatula around the sides and underneath the pan to make sure it does not stick. You can slice and serve it right out of the pan or slide it onto a serving plate. Can serve warm or at room temp.
Serve on a plate and top with what you like or nothing at all. Mo likes salsa and I like some fresh chopped chives.
Let’s Eat!!
Berry Salad with Mint
Here is what you need:
2 TBS honey or agave
3 TBS of balsamic vinegar
1 pound of strawberries, washed*,dried and quartered
1 pint blackberries, washed and dried
little salt and ground pepper
a pinch of cardamom
1 large sprig of mint, leaves torn
*Don’t rinse your strawberries until you are going to use them.
Here is what you need to do:
In a medium glass bowl combine the vinegar, honey/agave, a pinch of cardamom, dash of salt and a grind of pepper.Taste and season as needed, if needed.
Add the berries into the bowl and gently toss to combine.Sprinkle the mint over the berries and they are ready to serve.