Cheesy Broccoli Frittata

I’m pretty much tired of food at the moment. This morning I picked up my bi-weekly order of organic produce, went to the grocery store and to the dairy store. I think I now have enough food for the rest of the month with the exception of the next produce order in two weeks and milk for the second half of the month. I then had to carry it all indoors and hardest of all, make room for it in my already full refrigerator and freezer. After all that, I cooked a relatively labor intensive dinner and cleaned the kitchen.

I cooked a new-to-us recipe, Cheesy Broccoli Fritatta, which turned out quite well. I also cut up several small apples left from our last produce order and cooked them in a little butter, organic sugar and cinnamon. Yum! And of course, I had to make a nice salad from the organic lettuce, cherry tomatoes and cucumber. Here are the pictures, followed by the fritatta recipe:

I got this recipe from the Meatless Monday site. You can click on the link below to take you to the recipe site.

Cheesy Broccoli Frittata

Serves 4

• 11/2 cups red potato, cubed
• 1 cup onion, chopped
• 11/2 cups broccoli florets, chopped and steamed
• 1/2 cup Jarlsberg cheese
• 4 eggs
• 1 cup skim milk
• 3/4 tsp salt
• 1/2 tsp paprika

Preheat oven to 400 F.

In an oven-safe skillet over medium heat, sauté the potato and onion for about 10 minutes or until potato is tender, stirring frequently.

Add broccoli florets to the skillet and top with cheese.

In a medium bowl, combine eggs, milk, salt, and paprika. Pour egg mixture into skillet over potato mixture. Shake the pan a bit to distribute the ingredients. Cook over medium heat for 5-10 minutes or until the bottom starts to set up while the top is till a bit liquidy.

Move skillet to oven and cook for another 15-20 minutes or until the frittata has set up. A toothpick inserted about an inch from the center should come out clean.

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Believe it or not, I actually followed this recipe very closely. The only difference was that I added a bit of Creole seasoning to the egg mixture, as well as some black pepper in addition to the called for salt and paprika. Oh, and I used 2% milk rather than skim because that’s what we have.

It was quite good. Personally, I’m not excessively crazy about Jarlsburg/Swiss cheese, although David and Chris like it. I think a nice, sharp cheddar or perhaps a combination of cheeses would be better but that’s strictly a personal preference. I also think some red bell pepper would be a nice addition. I will keep this recipe in mind for those times I have a surplus of eggs.

The cooked apples were a tasty treat. Our family has never been in the habit of serving dessert with meals unless we have company. However, with all the fruit we are getting in the bi-weekly produce boxes, I’m trying to come up with ways to make sure it doesn’t go to waste. I cooked the cut up apples in about a tablespoon (or slightly less) of butter and sprinkled them with maybe a tablespoon of organic sugar and some cinnamon. I cooked them until they were just tender but not mushy. The three of us each had a serving and there was enough left for small servings to send with Chris and David to work in their lunches tomorrow. That little bit of butter and sugar therefore was divided into 5 servings which isn’t bad at all.

Tomorrow I hope to find time to share a bit about how I shop for food, plan menus and try to avoid waste.