Sunday, July 5, 2015

Red and Green Frittata

Just 2 weekends back, I decided to delight Mr G with an eggy breakfast. Little did I know that this is the kind of breakfast he likes hehe. If you are looking for a breakfast that is packed with protein and iron from eggs, folate and fibre from broccoli, don't skip this page.


1 broccoli, cut into mini florets
8 large eggs (I used medium sized eggs)
60ml milk
1/4 tsp salt
1/4 tsp pepper
1 red bell pepper, cut into slices (I used 1 green and 1 red bell pepper)
113g grated cheddar cheese
4 tbsp grated parmesan cheese, divided
2 tsp olive oil

  1. Bring a large pot of water to a boil; add the broccoli and cook until just tender, about 3 minutes. Drain well.
  2. Preheat the oven to 180°C. In a large bowl, whisk the eggs, milk, salt, and pepper together in a large bowl. Stir in the broccoli, red pepper, 3/4 -cup (36 ounces) of the Cheddar, and 3 tablespoons (45 ml) of the Parmesan cheese.
  3. Heat the oil in a 12-inch (305 mm) ovenproof nonstick frying pan over medium-high heat. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 3 minutes to set the bottom of the frittata. Sprinkle the top with the remaining 1/4 -cup of the Cheddar (12 ounces) and 1 tablespoon (15 ml) Parmesan cheese.
  4. Transfer the pan to the oven and bake until the frittata is set in the centre and slightly puffy, about 15 minutes.
  5. Let cool for 5 minutes in the pan, and then run a spatula around the edges and slide onto a large plate.

As you can see the egg is soft on the inside but yet slightly firm on the outside, I love the multiple veggies in it. Yummy!!! Mr G absolutely adore it and said can you cook this more often? Haha!!

I'm submitting this post to Simply Eggcellent #5 with the theme of how do you like your eggs this morning organized by Dominic of Belleau Kitchen.

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