Egg Frittata

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Yields: 4-6 portions

Egg Frittata Components

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

Frittata Instructions

KEEP IN MIND: You will be cooking this on the stovetop in a frying pan. I like to utilize 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 very important to utilize a pan that can go straight in the oven on high heat (no plastic or rubber manages)

  1. Turn the boiler on so it can pre-heat.
  2. Sauté broccoli, mushrooms, onion in a pan till 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 blended eggs, corn, cheese, S+P to the vegetable mix. Integrate and reserve.
  5. Include butter to the empty pan. Bring heat to medium. Cover the pan well.
  6. When butter begins to sizzle include vegetable and egg mix back into the pan. Make certain the mix is even in the pan.
  7. Prepare on medium for 8 minutes or till the edges begin to turn golden and retreat from the pan. The top will still look a little runny, however do not fret that is where the broiler can be found in. DON’T OVERCOOK IT!
  8. After frittata has actually prepared for roughly 8 minutes, move the pan to the hot broiler and prepare the top for 1 minute.
  9. Utilizing hot pads, eliminate the pan from the oven and cool for 3 minutes ( CARE: the deal with is going to be HOT!)
  10. Leading with fresh dill (optional) then cut into wedges and serve.

egg frittata





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