Yields: 4-6 servings
Egg Frittata Ingredients
8 eggs, blended
2 cups broccoli florets, sliced
2 cups shiitake mushrooms, sliced
1/2 cup red onion, diced
1 cup corn
1/2 cup freshly grated Asiago cheese (any difficult “stinky” cheese works terrific!).
2 tablespoons butter.
Salt and pepper.
Fresh dill (optional).
NOTE: You will be cooking this on the stovetop in a frying pan. I like to utilize something with a tall edge that can take the heat (All-Clad stainless-steel 3qt saute pan). The eleventh hour will be under the broiler so it is necessary to utilize a pan that can go directly in the oven on high heat (no plastic or rubber handles).
Include butter to the empty pan. Cover the pan well.
Cook on medium for 8 minutes or up until the edges begin to turn golden and pull away from the pan.
Turn the boiler on so it can preheat.
Sauté broccoli, mushrooms, onion in a pan until simply tender. About 5-8 minutes on medium-low heat.
Get rid of veggies from the pan and location in a big bowl.
Include whisked eggs, corn, cheese, S+P to the veggie mix. Combine and reserve.
Add butter to the empty pan. Bring heat to medium. Coat the pan well.
When butter starts to sizzle include veggie and egg mixture back into the pan. Make sure the mixture is even in the pan.
Prepare on medium for 8 minutes or up until the edges start to turn golden and retreat from the pan. The top will still look a little runny, but dont fret that is where the broiler can be found in. DONT OVERCOOK IT!.
After frittata has prepared for approximately 8 minutes, move the pan to the hot broiler and prepare the top for 1 minute.
Using hot pads, eliminate the pan from the oven and cool for 3 minutes (CAUTION: the deal with is going to be HOT!).
Top with fresh dill (optional) then cut into wedges and serve
I like to utilize something with a tall edge that can take the heat (All-Clad stainless steel 3qt saute pan). The last minute will be under the broiler so it is crucial to use a pan that can go straight in the oven on high heat (no plastic or rubber handles).