Everyone loves a good frittata. Whether you make it with vegetables, cheeses or meats, a frittata (the Italian word for omelet) is delicious!
To prepare this egg-based meal, you need either a round cast iron skillet or a Dutch pan that can be transferred from the stove to the oven. Whichever ingredients you choose to incorporate into your frittata, you mustn’t forget the cream. If you omit it, your frittata will be rubbery and flat rather than fluffy and creamy.
Frittatas can be served hot, cold or at room temperature. They can be eaten just about any time of the day, as a main dish, side dish, or if cut up into small bites, as an hors-d’oeuvre. Even matzoh brie can be classified as a frittata (without the cream). The flexibility of this wonderful dish is endless.
This is one of my favorite frittata recipes. It will serve 6-8 people who will love this fluffy egg and veggie filled goodness!
Ingredients for Broccoli, Carrot and Gruyere Frittata
2 small heads of broccoli; stems removed and cut into small florets
1 carrot, 1/2 inch diced
1 red onion, 1/2 inch diced
2 cloves garlic, minced
1/4 cup of good olive oil
12 eggs (I used extra-large)
1 cup half-and-half
1 tsp. kosher salt
1 tbsp. unsalted butter
1/2 tsp. freshly ground black pepper
1/2 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
Preheat oven to 425.
Toss the broccoli, carrots and onion with olive oil, salt and pepper.
Place broccoli, carrots and onions in a baking sheet.
Roast for 15 minutes.
Turn oven down to 350.
In a large bowl, whisk the eggs, half -and-half, and Parmesan together.
In an ovenproof sauté pan, melt the butter.
Add the garlic and cook for about 1 minute.
Toss in the roasted vegetables and stir for 1 minute.
Pour in the egg mixture and let cook for 2-3 minutes without stirring.
Take of the heat and sprinkle Gruyere cheese on top of egg mixture.
Place pan in oven and bake for 25-30 minutes until you see that it is puffed in the middle.
Serve while it is hot.
It’s that simple!
