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Wednesday, June 18, 2014

Broccoli, Tomato, and Dill Frittata

The best thing about having breakfast of dinner is have leftovers for breakfast!!  BRILLIANT!

Last night for dinner, I made banana pancakes and and a frittata.  Now, I have to warn you, this recipe has very few measurements in it.  I have a good excuse, since I'm in the middle of a move and haven't found my measure cups and spoons yet.  But it's a frittata and doesn't require exact measurements.  Give it a try - it's really delicious!

broccoli florets (about a cup)
med diced tomato
med diced onion
1 clove garlic, minced
dill seasoning
salt and pepper
6 eggs
parmesan (I used maybe half a cup)

Preheat oven to broil setting.

Steam the broccoli.  Chop into smaller, bite size pieces.  Whisk eggs, Parmesan, pepper, and salt. Heat an oven safe saute pan over medium high heat. Add some oil to pan (enough to coat). Add onion and garlic and sauté about 5 minutes. Add broccoli and tomatoes.  Pour egg mixture into pan and stir. Sprinkle with dill. Cook for about 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

Place pan into oven and broil for 3 - 5 minutes, until lightly browned and fluffy. Remove from pan and serve immediately.

I also sliced up some avocado to go with the frittata.  When I reheated it for breakfast this morning, I mashed the avocado and added salt and pepper and put it on top of the frittata.  I think I liked it better mashed.

Hope you enjoy!  Now, back to moving boxes for me.  Oh joy!

1 comment:

  1. This looks so good-- something I know my family would enjoy. Thanks for linking up with "Try a New Recipe Tuesday." I am so glad you were able to join us again! Hopefully you can share again this week.



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