THE FRITTATA

Today, someone in the gym said, "You look like a frittata person."  They are right. Love to make 'em. Love to eat 'em.  I make these for brunch, but sometimes even as a dinner dish. Here is our version. Serve it with Art's guac recipe from a few weeks ago!  

Ingredients:

• 8 large eggs

• 1/4 cup of half-and-half or whole milk

• One teaspoon of salt

• ½ teaspoon of freshly ground pepper 

• One tablespoon unsalted butter

• One tablespoon olive oil

• One small or ½ medium white onion, diced

• One cup of broccoli florets, fresh from a stalk. Pull apart into bite-size pieces

• One medium carrot, peeled and shredded

• One cup of spinach or kale, torn into small pieces

• One half cup of cherry or grape tomatoes, halved

• One cup of mozzarella or cheddar cheese, shredded   

Prep:

• Set your oven to 325 F

• Whip the eggs, then add the half-and-half or whole milk and mix again. You can use an electric mixture for a few minutes to aerate the eggs. That will provide more rise in the oven. 

• Mix in the salt and pepper.

• Set aside your egg mixture.

• Melt the butter in an oven proof or cast-iron skillet. We prefer cast iron!

• Add the olive oil after the butter melts.

• On medium-low heat, sauté the onions until translucent and soft. Add a pinch of salt.

• Add in the broccoli florets and cook until bright green.

• Add the shredded carrots and cook a few minutes until soft.

• Add the spinach or kale and cook until wilted.

• Pour in the egg mixture. You may need to shake the skillet a bit to evenly distribute the egg.

• Sprinkle the halved tomatoes over the top .

• Cook until the edges begin to set.

• Sprinkle the cheese on top.

• Put in the oven for approximately 20 minutes.   Watch for the frittata to rise and the edges to brown slightly. The center will look slightly wet.  Take out earlier if your edges are getting too dark.

• Take out of the oven and let set at least 10 minutes.  You can check the center with a knife to make sure it comes out clean.

• Make your guac while the frittata cooks or serve with salsa. (Or both!)

• Cut into wedges. If it seems too loose, let it set for a few more minutes.

• Serve and enjoy!