Since we had a Mummies’ Night Out on Wednesday and needed to make sure that our mini-chefs were fed up right before we headed out for the night, we made my favorite lazy meal, the frittata.
Well, um, the kids weren’t lazy at all. When they got their egg and a plastic cup to crack it into, they immediately dove in, cracked their eggs, and there was raw egg slinging going on all over the room. Thank goodness for the tarp and that the eggs were from Knoll Krest, an awesome local farm that sells eggs and other delicious things at our green market here in Tribeca.
After mopping up, we managed to turn out two beautiful frittatas. The first one that we’ll share is made with broccoli and cheddar (the second one will be posted tomorrow just in time for Sunday brunch plans). Simple, inexpensive, and you can load up with veggies. Just make sure you lay your tarp down before starting.
Broccoli and Cheddar Frittata
*7 eggs, free-range and organic if possible
*1/2-1 c. sharp cheddar cheese
*one clove garlic, minced
*1/2 t. salt
*1/2 t. black pepper
*1 c. broccoli florets
*1-2 T. butter
*salt and pepper, to taste
After letting your Yummy wash the broccoli florets, Big Person will steam the broccoli till bright green and just tender. Set aside to cool for a few minutes while you work with the rest of the ingredients.
Together: Into a large bowl, have your mini-chef crack all of the eggs. Scoop out all of the extra ingredients (i.e. the eggshells). Add the cheese, garlic, salt and pepper to the bowl and whisk well. Add the broccoli florets next and stir well.
Big Person: In a 10 or 12-inch oven safe skillet (ideally this would be your well-seasoned cast iron skillet), melt the butter over medium heat. Coat the entire bottom and sides of the pan with the butter. Pour in the egg mixture and turn down the heat just slightly. Cook for 10 minutes, or until the eggs are set.
Meanwhile, turn your oven broiler on high. When the frittata is set, transfer the pan to the oven and broil till the top is perfectly golden. Pull the frittata out of the oven and let cool for at least 5 minutes before cutting and serving.
