Doesn’t it look amazing?!
The frittata is an egg dish – delicious for breakfast but well suited for lunch or dinner as well. It is flexible in that you can use a wide variety of cheeses, meats and vegetables… whatever you have on hand. Broccoli and mushrooms are my particular favorite.
Frittatas are more firm than quiche, which make them very well suited for a gluten-free diet. While I enjoy crustless quiche, I find that frittatas seem to hold together better – you can even eat a slice of frittata with your hand, like a pizza!
- 2 Tablespoons butter
- 1 cup chopped broccoli
- ¾ cups chopped mushrooms
- 2 teaspoons crushed garlic
- 8 eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 Tablespoons Parmesan cheese
- 1 cup mozzarella cheese
- Preheat oven to 375°
- Melt butter in 10 inch cast iron skillet on medium heat.
- Add broccoli, mushrooms and garlic, and saute until vegetables are cooked (about 5 minutes).
- Remove from heat and spread veggies evenly over the bottom of the pan.
- Beat together eggs, 2 Tablespoons Parmesan cheese, and salt.
- Slowly pour the egg mixture over the veggies in the hot skillet.
- Top with mozzarella cheese and remaining 2 Tablespoons of Parmesan cheese.
- Bake for 12-15 minutes or until center is set. If you'd like to brown the top a little, you can stick it under a broiler, but watch carefully.