Wednesday, March 4, 2009

Lunch: Broccoli and Cheese Frittata


Slim pickings in the refridgerator and lunch time.... broccoli, onion, cilantro, cheddar cheese, parmigiano-reggiano cheese frittata. Turned out really well, delicious.

- 4 eggs
- 2% milk
- Steamed broccoli florets (about 3 minutes)
- 1/4 of a medium yellow onion finely chopped
- fresh cilantro
- red pepper flakes
- grated cheddar cheese
- grated
parmigiano-reggiano cheese

Turn oven broiler on. Heat a small amount of olive oil in a small frying pan (non-stick ideally)
over medium heat. Add onion and red pepper flakes and stir for a few minutes. In a bowl quickly beat the eggs with a small amount of 2% milk; add salt and pepper. Add egg mixture to the pan and stir around - "pulling" down the mixture from the side of the pan. When the eggs start to set, add the steamed broccoli florets, fresh cilantro leaves, grated cheddar cheese, and grated parmigiano-reggiano cheese. Move the pan to the oven and wait a few minutes. Check on the pan - when the cheese melts and the top of the frittata starts to bubble and brown, it is done.

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