his recipe dates back to the first cooking job that Tuck’s mom had in culinary school. She was working for a chef that specialized in health foods and really developed her love of healthy cooking during that summer in Philly. One of the most fun parts of the job was Tuesday CSA deliveries. If you don’t know, CSA stands for Community Supported Agriculture, which means that people pay in advance for a “share” of a farmers produce throughout the year. The financial advance helps farmers fund their yearly costs and in exchange, “shareholders” get a box of produce every week or every other week throughout the growing season. Depending on the CSA, shares can include fruits, vegetables, meats, eggs, dairy products, and even flowers.
Tuck’s mom became obsessed with the CSA because of the abundance of new vegetables it exposed her to. The restaurant would make a daily breakfast frittata using the CSA vegetables, and for the last nine years she has used this recipe nearly every time she entertains for breakfast. It’s quick, easy, and can use any veggies you have on hand or veggies that are in season. We have kept this version vegetarian, but you can easily use chopped bacon or sausage if desired.
Makes: 6-8 servings
Prep Time: 15 minutes Baking Time: 25 minutes Total Time: 40 minutes
- 10 inch, oven safe, skillet
- 12 eggs
- 1 1/2 cups whole milk
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tbs butter
- 1/2 red onion, diced
- 1 package broccolini, stems removed
- 3 tbs sun dried tomatoes, drained of their oil as best you can
- 3/4 cup grated cheese – we used Fontina
- Preheat the oven to 350 degrees.
- Heat the 10 inch skillet over medium-high heat. Add the butter and onion to the pan; saute for 3-4 minutes, or until the onion starts to caramelize. Add the broccoli and sun dried tomatoes to the pan. Saute another 3-4 minutes.
- While the veggies are cooking, whisk the eggs, milk, salt, pepper, and garlic powder together in a large mixing bowl. Whisk really well so that all ingredients are blended.
- Gently pour the eggs into the skillet. Add the cheese and gently stir the top of the egg mixture so that the cheese mixes into the eggs. Let the skillet sit on medium-high heat for another 2-3 minutes, or until the eggs just begin to bubble at the top. This helps give the frittata a nice caramelized color.
- Bake in the oven for 20-25 minutes, or until the eggs are cooked through in the center. Remove from the oven and let it sit for a minute. Carefully put a plate on top of the skillet and flip the frittata onto the plate. Serve immediately (with hot sauce, if desired).
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