Broccoli Pancetta Frittata

IMG_2163Hey there– Tuesday was the first day of school!!  And also we had had a full weekend with our kids here.  So the last thing on my mind was what to cook for dinner.  When I got home, there was a quick survey of what we still had left in the fridge–and a tracking down of this recipe from the newest “Cooking Light” on the counter,  and dinner was on the way.

We sat down to a light dinner (after all that weekend eating!) –frittata, a bright salad and some seedy bread.  Just about right.

1 crown of broccoli (bot 2 cups)
1/2 tsp. thyme leaves (or your favorite herb)
1/3 tsp. salt
1/4 tsp. freshly ground pepper
6 eggs
1/4 cup grated parmesan romano
1 tsp. olive oil
2 oz. pancetta, chopped to small bits*
1/2 cup sweet onion, chopped fine

Cook the broccoli for 2 minutes in a bowl with a 1/4″ water and a sprinkle of salt for 2 minutes.  Then plunge the broccoli into ice water to stop the cooking and keep it’s pretty green color. After a couple minutes, drain the broccoli well.

Heat an ovenproof skillet and dribble in the olive oil.  Add the pancetta and cook 2 to 3 minutes until it is just crispy.  Remove it to drain on a paper towel.

While it’s cooking whisk together  the thyme, salt, pepper, eggs and parmesan in a bowl.

After you take the pancetta from the pan.  Put in the onion and cook for 2 minutes until it just starts to brown.  Then dump in the drained broccoli and cook a minute more.

Pour the egg mixture into the pan over the broccoli and then sprinkle the cooked pancetta on top.  Cook on medium-low heat for 3 minutes to set the bottom.

Then move the pan-full into the oven at 350 degrees for 12 to 13 minutes until the eggs are set and just start to brown.

Take it out and cut it into wedges– great eaten warm, but leftovers cold the next day are quite nice too.

*In place of the pancetta, you can use any nice smoky bacon.  It may take a little longer to cook.





Swiss Chard & Sausage Frittata


Hello friends– Here’s a cheerful little plate for breakfast.  Or lunch.  Or Sunday supper. You can cut it up and serve it steaming hot from the oven.  Or set it out cold with good bread for a picnic lunch.  It’s just a versatile little dish savory and satisfying–and pretty on the plate!  I think you’d like to add it to your culinary repertoire.

2 tab. olive oil
1/2 pound mild Italian sauage*
1/2 cup red onion, chopped
1/2 cup red bell pepper
1/2 cup yellow bell pepper
1/2 brown mushrooms, chopped to nice bits
3 large leaves Swiss chard, stems removed, sliced to pieces
8 eggs
1/4 tsp. salt
1/2 cup cheddar

Heat the olive oil in a oven proof skillet.  Put in the sausage and onion into the pan.  While it’s cooking chop the sausage to bits– for about 5 minutes until the sausage is browned and cooked through.  Then add in the peppers and mushrooms.  Cook 3 minutes more and finally stir in the Swiss chard, cooking about 1 more minute until it wilts.

While all this cooking is going on in the skillet, beat the eggs until they are frothy.  Stir in the salt and cheddar and pour it evenly over the ingredients in the skillet.  Turn the heat to medium and cook about 3 minutes until the bottom is set.  Then set it into the broiler, about 4 inches from the heat and broil 3 to 4 more minutes until the top is golden and browned around the edges. (Keep at eye on it– it’s easy to burn it in the boiler!)

Serve it up hot with a simple bright salad– breakfast, brunch or a Sunday night dinner…

*1/2 pound of Italian sausage is about 2 links.  Use pork of turkey, mild or hot– it’s up to you…

Fresh Tomato Basil Frittata

Well hello there– With the yellow bowl of tomatoes on the kitchen counter spilling over, I tried a new dinner for us, a tomato frittata and a big summer salad.  We spread out on the coffee table to eat by the t.v. because I just couldn’t miss those incredible (and adorable) girl gymnasts at the Olympics.  So, it was happy endings!!– the girls won the gold medal and the frittata turned out just fine.

2 tab. olive oil
6 eggs
4 tab. grated parmesan
1 clove garlic, minced
salt & pepper
5 ripe plum tomatoes
1/2 cup fresh basil, cut into slices

Cut the tomatoes into thin slices and spread them on a paper towel to soak off extra juices.  Heat the oil in the pan and whisk up the eggs with the parmesan and a few shakes of salt and fresh ground pepper.  Pour the eggs into the pan and cook on medium heat until they are partially set and the edges are browned.  Sprinkle the basil on the eggs and then layer the tomatoes on top.  Set the pan into a 350 degree oven and bake until the eggs are completely set in the center, about 8 to 10 minutes.

Slice up the frittata and add a bright green salad and a slice of sturdy bread.  A nice light dinner or a great addition to brunch.