Flawless Fritatta

Weekends fly by so fast, especially the morning part because like most of my friends, I'm usually sleeping off the night before. If I wake up late, my first instinct is to throw on some clothes and crawl to one of the neighborhood brunch spots (Bon Savour, Dogwood, or Centre St Cafe-depending on the line). On those rare weekend mornings, where I shoot out of bed early with a mission to get things accomplished, is when I get to make a yummy frittata.

FLAWLESS FRITTATA:

Ingredients:
10 large eggs
1/4 C Milk
Pinch of cayenne pepper
1 C mixture of grated gruyere and parm
1/2 head of chopped broccoli
1/2 red bell pepper, diced
oil, salt & pepper

• Position oven rack in the center and preheat to 350
• Whisk together eggs, milk, cayenne, s&p. Fold in the cheese
• Heat olive oil in a medium sized oven proof non stick skillet (or could use cast iron). Cook veggies for about 5 minutes, until crisp tender
• Pour egg mixture into the skillet and gently stir with a spatula lifting the veggies from the bottom of the skillet. Cook over moderate heat for 5 minutes
• Transfer skillet to the oven and bake for 15 minutes
• Remove from oven, cover and let set for 5 minutes, then SLICE IN!

I was nervous the first time I made a frittata just because eggs can be so volatile. Once you have the technique down you can truly make this recipe with any combination of veggies and cheeses. The Frittata pictured above is made with broccoli, onions and feta because that was all I had in the fridge. It's cheap, filling, and cleans out the leftovers in the veggie and cheese bins!