Ingredients
-
1
-
1
-
1
-
1
-
1/4
-
2
-
1/2
-
1/4
-
1/4
-
1/8
-
6
-
2
-
-
-
Directions
Baked Broccoli Frittata, 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) , Meh A bit too eggy, also needs more depth of flavor Might try ginger and green chilis in there next time (?) Or maybe more complex herbs like herbs de Provence
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Steps
|
1
Done
|
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
Done
|
Stir in Garlic, Parsley, Broccoli, and Basil. Continue Cooking, Stirring Often, Until Broccoli Is Bright Green (about 3 Minutes). |
|
3
Done
|
Remove from Heat and Stir in Salt, Pepper, and 2 Tablespoons of the Cheese. |
|
4
Done
|
in a Large Bowl, Beat Eggs and Egg Whites Until Well Blended. Stir in Broccoli Mixture. |
|
5
Done
|
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
Done
|
Bake, Uncovered, in a 350 Degree Oven Until Frittata Is Firm in Center When Touched (25 to 30 Minutes). |
