Susan’s Italian Broccoli Frittata
- Ready In:
- 55mins
- Ingredients:
- 28
- Serves:
-
6
ingredients
- 6-8 piece cornbread
- 425.24 g tomatoes, bruschetta spread
- 29.58 ml oil
- 59.14 ml white wine or 59.14 ml vermouth
- 1 onion, finely diced
- 473.18 ml broccoli florets
- 236.59 ml mushroom, sliced
- 2 potatoes, shredded
- 1 zucchini, sliced thin
- 6 large eggs
- 59.14-118.29 ml plain yogurt
- 59.14-236.59 ml milk or 59.14-236.59 ml cream
- 2.46 ml salt
- 2.46 ml pepper
- 14.79 ml basil, chopped
- 44.37 ml Italian parsley, chopped
- 14.79 ml marjoram, chopped
- 14.79 ml rosemary
- 14.79 ml sage, chopped
- 14.79 ml thyme, chopped
- 118.29 ml ricotta cheese
- 118.29 ml mozzarella cheese, shredded
- 157.80 ml parmigiano-reggiano cheese, shaved
- 226.79 g prosciutto or 226.79 g bacon
- 2.46 ml hot sauce (optional)
- 453.59 g red seedless grapes
- 453.59 g strawberry
- 4 kiwi fruits
directions
- Blanch the broccoli and set aside.
- Mix eggs, yogurt, milk, cheeses and all herbs and spices in a bowl. Reserve 1/4 cup mozzarella for top of frittata. Reserve 1/3 cup Parmigiano-Reggiano and 2 tablespoons of parsley for garnish.
- Saute the Prosciutto until lightly browned. Reserve 1/4 pound for garnish.
- Add oil and saute onion with potatoes until potatoes are soft and lightly browned. Set aside.
- Saute broccoli, mushrooms and zucchini in white wine.
- Return potato mixture to pan and incorporate.
- Pour egg mixture over vegetables in the pan and cook on medium heat until set.
- Cover and cook about 20 minutes on low until top is set. During last five minutes, sprinkle 1/4 cup mozzarella on top to melt.
- Remove from heat and cut into wedges.
- Drizzle cornbread slices with olive oil and grill till heated and slather with Bruschetta spread.
- Garnish each frittata wedge with dollop of yogurt, proscuitto, parsley. Add to each plate cornbread, grapes, strawberries and kiwi. Put the remainder of the fruit into a bowl as a centerpiece.
- Serve with small bowls of shaved Parmigiano-Reggiano and bruschetta on the table.
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