November 25, 2012

Colourful Frittata

This is a colourful and delicious vegetarian dish, but if you prefer a non-vegetarian version, chopped smoked turkey breast can be cooked into the broccoli mixture. Great for  breakfast or a Sunday brunch.

1 cup bread crumbs
2 tbsp. oil
1/4 cup shredded mozzarella cheese
Broccoli mixture
1 tbsp. vegetable oil
3 green onions. Chopped
1 red or orange pepper, diced
1 cup broccoli florets
3/4 cup sliced fresh mushrooms
1/4 cup water
8 eggs
1/4 cup milk (or water)
1/2 tsp. Dijon mustard
1/2 teaspoon Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
Salsa and sour cream (optional for serving)
In a small bowl stir together bread crumbs, oil and shredded mozzarella cheese. Press into a greased 1-1/2 quart baking casserole dish. Bake at 350 F for 10 minutes. Remove from oven; set aside.

In a large skillet, sauté onions, broccoli, mushrooms in oil and water until tender. Remove from the heat.

In a bowl, beat the eggs, milk (or water), mustard, Italian seasoning, salt and pepper until foamy.
Stir in the cheese and broccoli mixture.

Pour over the bread crumbs base and return to the oven. Bake at 350° for 25-30 minutes until top starts to brown and a knife inserted in the center comes out clean.

Serve with salsa and sour cream if you like.

Makes: 4-6 servings

Leia’s Culinary Treasures

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