Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Butter 1/2 ts -Salt
1/2 Onion; chopped 3/4 c Mozzarella; cubed
1 Garlic clove; minced 2 ts Parsley; minced
2 c Brocolli florets; cooked 2 ts Onion green tops;
6 Eggs 1/4 Sl Red sweet red pepper (opt

In 10" skillet over med heat, melt butter, add onions garlic.
Saute till tender, about 3 min. Place florets over onions. Whisk
together eggs with salt, pepper cayenne. Stir in mozzarella,
parsley green onion. Pour gently over brocolli. Increase heat to
med-high. Cook till bottom sets, lifting frittata with spatula to
allow uncooked eggs to flow underneath set. When edges are firm
but top is still moist, cover skillet with large plate, turn over
together slide frittata into skillet, cooked side up or till
bottom is set. Transfer to heated serving dish cut into wedges.
VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2 cups sweet red
pepper chunks to onion garlic. Saute together till onions are soft
peppers tender-crisp a bout 4-5 min. Proceed with egg mixture,
substituting Emmanthal or Gruyere for mozzarella. Other mild cheese
such as Brie are also good. VARIATION: MUSHROOM AND PROVOLONE
FRITTATA Add 1/4 cup diced sweet red pepper 2 cups sliced mushrooms
to onions. Saute together till vegs are tender moisture has
evaporated about 6 min. Proceed with egg mixture, substituting
provolone for mozzarella, adding pinch of nutmeg.

VARIATION: SPINACH AND PARMESAN FRITTATA Wash trim 1 (10oz) pk fresh
spinach. Cook till tender in covered saucepan with water clinging to
the leaves, about 3-4 min, stirring midway if needed. Drain in
colander, pressing out excess moisture;chop coarsely. There should
be 1 cup cooked chopped spinach. Set aside. Add 1/4 cup diced sweet
red pepper to onions garlic. Mix spinach into egg mixture
substitute 1/4 c up grated parmesan for 3/4 cup cubed mozzarella.
Sprinkle surface of finished frittata with pinch of oregano.

SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson
posted by Anne MacLellan

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