serves 2, takes 15 minutes
from Eating For England
Ingredients
"The ingredients list here is very rough. A frittata is not really about precision in my opinion; it’s more about what you have on hand and making adaptations."
- 2 teaspoons olive oil
- 1/2 small onion, thinly sliced
- dash salt
- 1/2 head leftover broccoli (raw asparagus would work well here. snap off the tough ends and cut into 1/4 inch pieces
- 2 large eggs, lightly beaten
- dash milk
- 2 tbsp organic chevre (soft goat cheese)
- small handful sharp cheddar, grated (gruyere or swiss works really well here – use what you have on hand!)
Directions
Heat olive oil into a small oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.
Whisk eggs with a dash of milk in a small bowl. Whisk in chevre and add salt. Add broccoli to pan, reduce heat to medium-low, and cook until warmed through. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven broiler.
Sprinkle cheddar cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
More frittata ideas:
> asparagus and cheddar
> leeks and goat cheese
> spinach and garlic
> bacon and cheese
> mushroom and swiss
No comments:
Post a Comment