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Vegetable Frittata
By Sally Fallon, author of Nourishing Traditions
1 cup broccoli flowerets, steamed until tender and broken into small pieces
1 red pepper, seeded and cut into a julienne
1 medium onion, peeled and finely chopped
2 tablespoons butter
2 tablespoons extra virgin olive oil
6 eggs
1/3 cup piima cream or creme fraiche
1 teaspoon finely grated lemon rind
pinch dried oregano
pinch dried rosemary
sea salt and pepper
1 cup grated Monterey Jack cheese
In a cast-iron skillet, saute; the pepper and onion in 1 tablespoon each of butter and olive oil until soft. Remove with a slotted spoon. Beat eggs with cream and seasonings. Stir in broccoli, peppers and onion. Melt the remaining butter and olive oil in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve.
Serves 4.
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