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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was my introduction to the concept of the frittata, from a Light Cuisine cookbook of my mother's. I have used every combination from the 6 eggs and 2 egg whites, to 4 eggs and a cup of egg substitute, to 2 cups of egg substitute, all with success (though it's a bit tastier with a real egg or two included). Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1 medium onion, chopped |
1 garlic clove, minced |
1/4 cup chopped parsley |
2 cups finely chopped broccoli |
1/2 teaspoon dry basil |
1/4 cup grated parmesan cheese |
1/4 teaspoon salt |
1/8 teaspoon pepper |
6 eggs |
2 egg whites |
Directions:
1. Heat oil and butter in a wide non-stick frying pan over medium heat. Add onion and cook, stirring often, until onion begins to soften (about 3 minutes).
2. Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring often, until broccoli is bright green (about 3 minutes).
3. Remove from heat and stir in salt, pepper, and 2 tablespoons of the cheese.
4. In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli mixture.
5. Spray a shallow 2 quart baking dish with cooking spray. Pour the broccoli mixture into the dish. Sprinkle evenly with the remaining Parmesan cheese.
6. Bake, uncovered, in a 350 degree oven until frittata is firm in center when touched (25 to 30 minutes).
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