Broccoli, Tomato and Feta frittata

26 Oct

What a way to bring in Sunday morning than with a piping hot frittata from the oven. Simply put, a frittata is an omelet baked in the oven. The best part is this: the batter is a master recipe; once you become accustomed to preparing omelet this way, you can put anything in it you want. Let the batter be the blank canvas for your imagination. Just remember this; any vegetables must be cooked before being added to the mix. Leafy vegetables should be cooked and relieved of all water before added to the batter. Frozen vegetables are fine to use in these recipes, just thaw them completely and squeeze out any excess water. If using canned ingredients, drain them completely and pat them dry before using them.

Serves four to six

Special equipment

12 inch non-stick sauté pan with ovenproof handle, OR a 9×9 square pan

Cooking spray*

Ingredients

8 ea. Large eggs

1 cup heavy cream

½ tsp. salt

1/8 tsp. nutmeg

¼ tsp. pepper

2 tbl. olive oil

1 ½ cups. cooked broccoli

1 cup chopped tomatoes

2 tsp. chopped garlic

4 to 6 oz. crumbled feta cheese

Combine the eggs, cream, salt pepper and nutmeg and beat until well mixed. Put in bowl and refrigerate. If using a 9×9 square pan, spray pan liberally with the cooking spray and set aside. Heat oven to 425 degrees. In a non-stick sauté pan, add the olive oil and sauté the broccoli, tomato and garlic over medium heat for 5 or 6 minutes. Add all at once the egg batter and stir occasionally until large curds form. While eggs are still wet, top eggs with feta cheese and place in hot oven. Bake frittata in oven for 10-20 minutes, or until browned slightly and puffy. Remove from oven and allow to cool for 10 minutes. Cut into wedges and serve with fresh fruit and potatoes.

**If using a 9×9 square pan, follow instructions for scrambling eggs. While eggs are still wet, place mixture in square pan. Top with feta cheese and place in oven. Bake for 10-20 minutes or until browned slightly and puffy. Remove from oven and allow to cool for 10 minutes. Cut into wedges and serve with fresh fruit and potatoes.

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