Читать книгу Peanuts Family Cookbook - Weldon Owen - Страница 15

BREAKFAST # 29

FRIEDA & FARON’S BROCCOLI

& CHEDDAR FRITTATA

2

1

3

10 large eggs

11

⁄

22

cup sharp Cheddar cheese

1 tablespoon whole milk

1 teaspoon minced fresh

marjoram

Salt and freshly ground pepper

1 tablespoon olive oil

1 head of broccoli, cut into

small florets

Makes 4 to 6 servings

Preheat the oven to 425°F. In a large bowl, whisk together the eggs,

Cheddar, milk, marjoram, and a pinch each of salt and pepper.

Warm the oil in a 10-inch ovenproof nonstick frying pan over medium

heat. When the pan is hot, add the broccoli with a pinch of salt. Cook,

stirring, until just tender, 2–3 minutes. Reduce the heat to medium-low

and add the egg mixture. Cook, stirring gently, until the eggs begin to set but

do not begin to scramble. Continue to cook until the eggs start to set around

the edges, 2–3 minutes longer. Transfer the frying pan to the oven and bake

until the eggs are set and just firm in the center, about 5 minutes longer.

After loosening the sides with

a spatula, slide the frittata onto

a cutting board. Cut into 4–6

wedges and serve warm or at room

temperature.

Don’t let the broccoli scare you—it’s harmless, especially when paired with

cheese in this delicious frittata!

INGREDIENTS