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Roasted Mushroom and Brussel Sprout Frittata

Roasted Mushrooms and Brussel Sprout Frittata With Jeffrey Saad

I LOVE quiche but sometimes the I don’t have a crust or don’t have time to make one. That is when the chameleon-like quality of the egg provides me with a delicious alternative – the frittata. Check out my technique as well as the ratio of egg to dairy that yields the perfect consistency every time.

Yield: 3-4 servings

6 Lg Eggs

1 ¼ Cup ½ & ½

1 Tsp Kosher salt or to taste

1 Cup Cooked veggies of choice

¼ Cup Pecorino or cheese of choice

Heat the oven to 325.

Whisk the eggs, ½ & ½ and salt together until smooth. Set aside to allow the air bubbles to settle.

Place a medium non-stick skillet over low heat for one minute to warm it up. This will keep the egg from sticking. Add the cooked veggies and spread out on the bottom of the pan. Pour in the egg mixture. Grate the cheese over the top. Transfer the pan to the oven and cook for approximately 20 minutes. It is done when set but not cracked on top. The key is to take it out (use a towel or mitt for the handle) when you still see a touch of shiny egg in the center and it still jiggles a little. The residual heat will finishing cooking it as it cools. Allow to cool and then cut into desired size pieces. Garnish with salad or eat as is. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!