Broccoli-Carrot Frittata
Source of Recipe
Aunt Saunny
1 (10 oz.) pkg. frozen chopped broccoli
1 medium carrot, very finely chopped
3/4 c. water
1 Tbsp. butter or margarine
1 small onion, very finely chopped
8 eggs
1/4 c. milk
2 tsp. prepared mustard
1 tsp. seasoned salt
1/8 tsp. pepper
3/4 c. shredded Cheddar cheese (3 oz.)
Place broccoli and carrot in a 10-inch skillet with an ovenproof handle. Add water, cover and cook until vegetables are tender, about 10 minutes, stirring occasionally and breaking frozen broccoli apart as necessary. Use a colander to drain well and set aside. In the same pan, melt butter or margarine over medium heat. Add onion and saut� until tender, but not brown. While onion is cooking, beat together eggs, milk, mustard, salt and pepper in a medium-sized bowl. Stir in cheese and reserved broccoli-carrot mixture. Pour into skillet and cook over low to medium heat until eggs are almost set, from 8 to 10 minutes. Cover pan, remove from heat and let stand for 8 to 10 minutes or broil about 6-inches from the heat until eggs are completely set, about 2 to 3 minutes. Cut into wedges to serve. Yields 4 servings.
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