Monday, February 25, 2013

vegetable frittata

Well, I haven't posted here since LAST year, so, I guess it's time for me to put up something. Whew. Let's just say I've been busy, and leave it at that. I still love you, Nina, so much - and someday I shall have more time for you. I promise. 

This is super-easy, adapted from a Martha Stewart Food recipe. It's even feasible on a weeknight with two little kids, if you've got the broccoli left over. You can sub in any veggies - cook anything other than tomatoes ahead of time. Serve with a simple green salad or fresh fruit salad. Almost as delicious as quiche (though not quite - I love a good crust!) - and a lot easier.

Vegetable Frittata

olive oil
salt and freshly ground black pepper
8 eggs
1/2 cup sour cream 
1 cup roasted broccoli florets (preferably left over from last night's dinner)
1/2 cup halved grape tomatoes
1 cup shredded cheddar cheese 

-Preheat oven to 425, with rack in top third. 
-In a large bowl, lightly beat eggs with sour cream until blended (doesn't have to be perfect). Season with salt and pepper.
-Heat 10-inch cast iron skillet over medium, add 1 tbs olive oil. When hot, toss in broccoli and grape tomatoes, saute briefly (1 minute or so). Add egg mixture and stir to combine. Sprinkle cheese on top, and cook undisturbed about 2 minutes, until edges are set. 
-Transfer skillet to oven and bake 8-10 minutes, until puffed and nearly set. Remove from oven and heat broiler. Broil until cheese is browned and bubbling, 1 minute (or less - mine only takes 30 seconds and has to be watched closely!).
-Now the fun part - loosen edges with a rubber spatula and transfer to a plate. If you have a disaster, no worries. Just watch Julia Child's potato episode (where she totally mangles a potato casserole, then picks pieces up off the stove top and puts them into the serving dish) and be reminded that food doesn't have to be perfect to taste good.