A frittata for dinner? Not on Hubby’s watch. He once ate a combo #7 at a fast food place around 5:00 p.m. and then asked, “what’s for dinner?” a couple hours later. Although Hubby & I ate the frittata pictured here as a brunch recently, if Hubby’s out of town for work then it’s breakfast for dinner dans le townhouse. And Hubby was out of town this weekend, so guess what I made for dinner . . .
I used to have a mild allergy to eggs that my family refused to believe, so I was served eggs before every car ride and trip to amusement park. That always ended badly. It took me a long time to warm up to eggs cooked any other way other than into a cake. So I figure that if I have a hankering for a frittata for dinner I should go for it, to make up for years of egg-avoidance.
Whether you’re going to sneak this in as a dinner, or eat it as a proper breakfast, I hardly reinvented the wheel on this recipe. But even if you and eggs aren’t good friends, I bet you’ll agree that this frittata is yummy & super easy to prepare.
1 tablespoon unsalted butter
1/2 onion, finely diced (I use a mini food processor)
1 cup feta, cut into itty-bitty pieces
3.5 cups loosely packed, washed broccoli
Salt & pepper (to taste)
|Minus the tomatoes – they just like to photo-bomb any kitchen shots|
- Oven: set broiler on high
- Food processor (only if you like your onion diced really finely, like I do)
- A cast iron pan or any oven-safe pan that is non-stick
(My le creuset cast iron pan is 9.5″ and 2″ deep. For a larger pan, try adding a couple extra eggs and a smidge more broccoli.)
- Melt the butter over medium heat
- Add the onion and cook until the onion is a bit glossy (3-5 minutes)
- Season with salt & pepper and stir
- Whisk eggs and pour over broccoli and onion
- Don’t stir, just lightly nudge the eggs over the broccoli and onion so the eggs have spread evenly
- The eggs will begin to set immediately, so quickly toss the feta on top but do not stir
- Cook over medium heat until the eggs are firm on the bottom, gently life with a spatula to take a peak (4-6 minutes)
- Place pan under the broiler for only a couple minutes (watch carefully because the eggs will brown quickly)
(Be careful not to overcook because overcooked onion is bitter)
We actually had a nice, leisurely brunch not too long ago. We even used the dining room, something we typically only reserve for guests for some bizarre reason. When I ate my dinner-frittata over the weekend though, I gobbled it on the sofa, watching The Vampire Dairies via Rogers on Demand. So sad.