Yields: 4-6 portions Egg Frittata Ingredients

  • 8 eggs, blended
  • 2 cups broccoli florets, chopped
  • 2 cups shiitake mushrooms, sliced
  • 1/2 cup red onion, diced
  • 1 cup corn
  • 1/2 cup freshly grated Asiago cheese (any difficult “smelly” cheese works fantastic!)
  • 2 tablespoons butter
  • Salt and pepper
  • Fresh dill (optional)

Frittata Instructions

NOTE: You will be cooking this on the stovetop in a frying pan. I like to use something with a high edge that can take the heat (All-Clad stainless-steel 3qt saute’ pan). The eleventh hour will be under the broiler so it is necessary to use a saucepan that can go directly in the oven on high heat (no plastic or rubber manages)

  1. Turn the boiler on so it can preheat.
  2. Sauté broccoli, mushrooms, onion in a pan until simply tender. About 5-8 minutes on medium-low heat.
  3. Get rid of veggies from the pan and location in a big bowl.
  4. Include whisked eggs, corn, cheese, S+P to the veggie mix. Combine and set aside.
  5. Include butter to the empty pan. Bring heat to medium. Coat the pan well.
  6. When butter begins to sizzle include vegetable and egg mixture back into the pan. Make certain the mixture is even in the pan.
  7. Prepare on medium for 8 minutes or until the edges start to turn golden and retreat from the pan. The top will still look a little runny, however don’t worry that is where the broiler is available in. DON’T OVERCOOK IT!
  8. After frittata has actually cooked for approximately 8 minutes, move the pan to the hot broiler and prepare the top for 1 minute.
  9. Utilizing hot pads, get rid of the pan from the oven and cool for 3 minutes (CARE: the manage is going to be HOT!)
  10. Leading with fresh dill (optional) then cut into wedges and serve.



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