There have only been a few times in my life that I've been shocked at how good something I've made is. Usually tasting the food as I go and just knowing all the little ingredients that might surprise others takes all the mystery out of my own food. This broccoli frittata left me purely giddy eating it. It was phenomenal.
A frittata is a lot like a quiche, but it doesn't ever have a crust and instead of putting ingredients into an egg mix, with a frittata you cook the vegetables in a pan and then dump the eggs over them.
We used to eat potato frittatas when I was a kid for dinner, but this past weekend I decided to make one for breakfast.
What you'll need:
4 eggs
1/4 cup milk
salt
garlic powder
onion powder
olive oil
butter
yellow onion, chopped
fresh broccoli florets
cheddar cheese, shredded
1/4 cup feta cheese
I started by chopping the onions and adding them to a nonstick pan with melted butter and olive oil. Then I added the broccoli and sauteed both until they were soft.
In a bowl, I whisked four eggs with milk. I added salt, garlic powder and onion powder to taste. Then I added in two kinds of cheese, cheddar and feta.
I poured the mix over the cooked broccoli and onions and kept cooking the mixture on medium heat.
Now normally you can attempt to flip a frittata to cook the other side on the surface of the pan. If you've made a small one, this is doable, but for this bigger one I just let it cook almost all the way through. I lowered the heat after about 7 minutes so the bottom side didn't burn and I covered the pan so the top would begin cooking.
When the egg on the top was still soft but cooked through, like with slightly wet scrambled eggs, I placed an upside-down plate over the pan and quickly flipped it over.
The delicious brown crust on what was the bottom side worked so well with the gooey, cheesy, eggy delight that was the other side of the frittata. Just look at it.
This meal might be one of the best breakfasts I've ever had. It tasted like broccoli and cheddar soup, but it had that thing that makes eggs so phenomenal. Fluffy but oozing, creamy but cooked through. It was heaven. I dare you to not smile the whole way through breakfast.
A frittata is a lot like a quiche, but it doesn't ever have a crust and instead of putting ingredients into an egg mix, with a frittata you cook the vegetables in a pan and then dump the eggs over them.
We used to eat potato frittatas when I was a kid for dinner, but this past weekend I decided to make one for breakfast.
What you'll need:
4 eggs
1/4 cup milk
salt
garlic powder
onion powder
olive oil
butter
yellow onion, chopped
fresh broccoli florets
cheddar cheese, shredded
1/4 cup feta cheese
I started by chopping the onions and adding them to a nonstick pan with melted butter and olive oil. Then I added the broccoli and sauteed both until they were soft.
In a bowl, I whisked four eggs with milk. I added salt, garlic powder and onion powder to taste. Then I added in two kinds of cheese, cheddar and feta.
I poured the mix over the cooked broccoli and onions and kept cooking the mixture on medium heat.
Now normally you can attempt to flip a frittata to cook the other side on the surface of the pan. If you've made a small one, this is doable, but for this bigger one I just let it cook almost all the way through. I lowered the heat after about 7 minutes so the bottom side didn't burn and I covered the pan so the top would begin cooking.
The delicious brown crust on what was the bottom side worked so well with the gooey, cheesy, eggy delight that was the other side of the frittata. Just look at it.
This meal might be one of the best breakfasts I've ever had. It tasted like broccoli and cheddar soup, but it had that thing that makes eggs so phenomenal. Fluffy but oozing, creamy but cooked through. It was heaven. I dare you to not smile the whole way through breakfast.
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