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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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My own recipe. Hearty frittata for two with broccoli. Very filling. The pancetta adds a lot of flavor, but you may omit for a still flavorful vegetarian version. Ingredients:
1 1/2 cups broccoli florets |
1 tablespoon butter |
1/4 cup shallots or 1/4 cup onion, minced fine |
2 ounces pancetta or 2 ounces bacon, finely chopped |
1 garlic clove, minced |
7 -8 cherry tomatoes, quartered (or may use sun dried tomatoes) |
4 artichoke hearts, quartered |
4 eggs |
1/2 teaspoon dried thyme |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried parsley |
1/4 teaspoon sea salt |
pepper |
1/4 cup swiss cheese or 1/4 cup gruyere cheese, shredded |
Directions:
1. Preheat oven to 375 degrees F.
2. Steam or microwave broccoli just until tender.
3. In an oven safe skillet, saute onions and pancetta until onions are translucent. Add garlic, tomatoes and artichoke hearts. Saute for additional 2-3 minutes.
4. Add broccoli to skillet and mix all ingredients well. Remove pan from heat.
5. In a small bowl, lightly beat eggs and seasonings together.
6. Pour egg mixture over skillet ingredients. Do not stir. Sprinkle cheese on top.
7. Place skillet in oven and bake on center rack for 17-20 minutes.
8. Slice into wedges and serve warm or cold.
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