31 March 2011

recipe: frittata with sundried tomato, broccoli, and chard

In need of a simple, but filling dinner for two, I turned to the ever-helpful egg. I love a frittata, because unlike it's cousin the quiche, it requires no rich ingredients except for the egg itself-- quiche is often perceived as being healthy, though I don't know why, loaded as it is with cream/half-and-half/whole milk and cheese. Frittata is great because you can put pretty much whatever bits of vegetable you have on hand. This one was made with sundried tomatoes, broccoli, and chard simply because that's what I had available. And on their own it wasn't really enough to make a meal for two, eggs brought them all together. I served it with a wild-brown rice blend, chopped avocado, and spicy carrot salad.

Easy Sundried Tomato, Broccoli, and Chard Frittata
Serves 2-3

1/4 cup sundried tomatoes (soft, or rehydrated), sliced thin
1 heaping cup frozen broccoli
2 handfuls choped chard, spinach, or kale
5 eggs
1/4 cup of milk, milk substitute or water
1/2 tablespoon olive oil
1/2 teaspoon salt
pinch freshly ground black pepper

Heat one tablespoon olive oil in a medium sized non-stick or well seasoned cast-iron pan over medium high heat.  Toss in the tomatoes, broccoli, and greens (add some chili flakes and a pinch of salt and pepper, if you feel so inclined), and sautee, stirring occasionally, until the broccoli is no longer frozen and the greens are wilted. Meanwhile, in a bowl beat the eggs with the milk or water, oil, salt, and pepper. When the veggies are cooked, lower the heat to medium, spray a little cooking oil on the inside sides of the pan so your eggs don't stick. Then, pour in the egg mixture, and let it cook for about 10 minutes. Then, cover the pan, reduce the heat to low and cook for abouther 10 minutes. Continue a few minutes longer if the eggs aren't fully cooked on the top. Cut into desired sized pieces, and serve. Voila!

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