Wednesday, April 3, 2013

Everyday Frittata

In my house, breakfast for dinner is always a favorite - known as "brinner." Since my husband, Michael, gets up early to go to work and so we only get to have breakfast together on weekends brinner often finds its way into my weekly meal menu. C's love of eggs led to today's brinner choice: a tomato, broccoli and Swiss frittata. My favorite thing about frittatas is that with so many flavor combinations possible, you can easily make something everyone will be happy with!

I know eggs have gotten a bad rep in the past, but we're trying to move past all that now. An egg a day can be a part of a healthy adult's diet. Eggs are high in protein and iron and low in fat. Eggs also contain other vitamins and minerals and nutrients like lutein, zeaxanthin and choline which may enhance eye health, brain development and memory (choline is recommended for pregnant women to support healthy brain development in fetuses). So go ahead and experiment to find your perfect frittata combination feeling confident that you are cooking a healthy meal your whole family will enjoy!



Everyday Frittata

Ingredients:
  • 8 large eggs
  • 1/4 cup milk
  • 1 tbsp butter
  • 1 cup of your desired fillings, diced: tomatoes, broccoli, asparagus, onions, potatoes, bell peppers, zucchini, mushrooms, spinach, ham, sausage, bacon...
  • 1/3 cup shredded or diced cheese of your choice: Swiss, cheddar, mozzarella, provolone...
Directions:
Preheat the broiler.
Whisk the eggs and milk in a medium bowl; set aside.
Heat butter in a 9 1/2" nonstick ovenproof skillet over medium heat. Add the firmer vegetables, season with salt and pepper and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add any softer vegetables and saute 2 minutes longer. Pour the egg mixture over the vegetable mixture and cook for a few minutes until the eggs start to set. Sprinkle with meat and cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. 
Place the skillet under the broiler. Broil until the top is set and golden brown, about 4-5 minutes. Remove frittata from oven and let stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide it onto a plate.

*Alternate Recipe: Mini Frittatas*

Preheat the oven to 375ºF. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
Heat butter in a 9 ½" nonstick ovenproof skillet over medium heat. Add the firmer vegetables, season with salt and pepper and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add any softer vegetables and sauté 2 minutes longer. Set aside.
 Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the meat, cheese and sautéed vegetables. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.


Sources:
Incredible Edible Egg
Web MD - Good Eggs

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