Egg Frittata

Yields: 4-6 servings

Egg Frittata Components

  • Eight eggs, whisked
  • 2 cups broccoli florets, chopped
  • 2 cups shiitake mushrooms, chopped
  • 1/2 cup purple onion, diced
  • 1 cup corn
  • 1/2 cup freshly grated Asiago cheese (any exhausting “pungent” cheese works nice!)
  • 2 tablespoons butter
  • Salt and pepper
  • Contemporary dill (non-obligatory)

Frittata Instructions

NOTE: You’ll be cooking this on the stovetop in a skillet. I like to make use of one thing with a tall edge that may take the warmth (All-Clad chrome steel 3qt saute’ pan). The final minute will probably be beneath the broiler so it is very important use a saucepan that may go immediately within the oven on excessive warmth (no plastic or rubber handles)

  • Flip the boiler on so it may well preheat.
  • Sauté broccoli, mushrooms, onion in a pan till simply tender. About 5-Eight minutes on medium-low warmth.
  • Take away veggies from the pan and place in a big bowl.
  • Add whisked eggs, corn, cheese, S+P to the veggie combine. Mix and put aside.
  • Add butter to the empty pan. Convey warmth to medium. Coat the pan nicely.
  • When butter begins to sizzle add veggie and egg combination again into the pan. Be certain that the combination is even within the pan.
  • Prepare dinner on medium for Eight minutes or till the sides begin to flip golden and draw back from the pan. The highest will nonetheless look just a little runny, however don’t fear that’s the place the broiler is available in. DON’T OVERCOOK IT! 
  • After frittata has cooked for roughly Eight minutes, transfer the pan to the recent broiler and cook dinner the highest for 1 minute.
  • Utilizing scorching pads, take away the pan from the oven and funky for three minutes (CAUTION: the deal with goes to be HOT!)
  • Prime with contemporary dill (non-obligatory) then reduce into wedges and serve.

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