Anotheryarn Eats

August 23, 2008

August 22 dinner: broccoli frittata and pickled beets

Filed under: Recipes — Tags: , , — anotheryarn @ 3:13 pm

Yet another dish from Simple Vegetarian Pleasures, I really enjoy her combination of broccoli, eggs and smoked cheese (my one complaint is that the smoked cheese doesn’t melt very well, but it is still tasty).  I know I didn’t have quite as much broccoli as called for and my eggs must have been small because it came out a little thin and didn’t take nearly as long too cook as recommended.  I think my frittata only spent about 5 minutes on the stovetop and maybe that much under the broiler; I also opted to add about half the cheese to the egg mixture and sprinkle the other half on top once the frittata was set. Jeanne Lemlin says the frittata serves two, but we ate 1/4 each for dinner and then had the other half for lunch today.

I also had TheHusband throw together this recipe for Pickled Beets from Simply Recipes.  They were lovely, with just a little bit of bite from the mustard.  She says serves four but I think it made about three generous servings (and of course I like to be generous with beets) and we nibbled on polished off that 3rd serving about 90 minutes after dinner.

Broccoli and Smoked Cheese Frittata from Simple Vegetarian Pleasures

  • 1 T olive oil
  • 2 garlic cloves, minced
  • 4-5 c broccoli florets
  • 3 green onions*
  • 1/4 c water
  • 5 large eggs
  • 1/4 t salt
  • black pepper to taste
  • 1/2 c grated smoked gouda or mozerella cheese
  • 1/2 tablespoon butter

*I added a bit of green onion because I have it in the house.  I don’t think it was noticeable one way or the other in the dish.

This dish is quick, so it best to have the veggies prepped before you turn on the pan.  I use a 10″ non-stick skillet that is oven safe (this goes under the broiler so it needs to be oven safe).  Start by turning the pan on medium heat (and turn your broiler on).  Add the oil and the garlic and sautee until just fragrant, then add the broccoli and stir.  Add the water and cover.  Let it cook until bright green, as usual you want it to maintain just a bit of crunch because it will be cooking more in the frittata.  If all the water has not evaporated uncover it and stir so it evaporates.  If you are using green onion add it now.  Dump the broccoli onto a plate (or the cutting board you just used) in a single layer and let it cool.  In a medium bowl whisk the eggs, salt and black pepper, add about half the cheese and the cooled broccoli.  Wipe the skillet out if it is messy (I’m lazy and didn’t), add the butter and let it melt, then dump the egg mixture in.  When the sides begin to set, gently lift/loosen the edges with a thin spatula and tilt the pan so the liquid egg can go under the set edges.  When it is mostly set (Lemlin says this takes 15 minutes, it took mine maybe 5), but still wobbly and raw in the center I stick it under the broiler and check after each minute.  When it is totally set but not yet golden I sprinkled the remaining cheese on top and stick under the broiler again for 1-2 minutes for it to melt (or get melty-ish).  Remove from the oven and turn onto a plate (this is where the cheese on top is maybe a silly idea, unless you flip it again.  Sometimes it is best to run a thin spatula all the way around the frittata to make sure it is loose before you flip it out of the pan.


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