the fifteen minute meal: broccoli goat cheese frittata

May 21, 2010


Sometimes all you want and need is dinner on the table now. Okay, let’s be honest, by “sometimes” I mean “most nights”.

We are busy people, living our lives at a hundred miles an hour. And sometimes, even for those of us who love food with all our hearts and soul, even for those of us who daydream about lunch whilst we’re eating breakfast, sometimes life gets in the way.


So, take last night: I dash home from work. It’s hot as blazes out but dang it, I have a half marathon in two weeks! So, off I go on my eight mile run. I get back knowing that I have three hundred thousand things to do and I am hungry. I want dinner. Now. Not after an hour of simmering or 40 minutes of baking. Now, now, now, now, now.

Enter the frittata. Everyone’s new best friend. Fritattas are simple, easy as pie and quick to make! They even look kind of fancy in a french picnic kind of way, so if you have someone swinging by unannounced and are thrown for something to make, do a frittata. All you need is a few eggs, some leftover vegetables and some cheese. Seriously, that’s it! Throw some mixed greens with it, sling them a glass of cold white wine and they’ll probably be your best friend forever.

Broccoli Goat Cheese Frittata
serves 2, take 15 minutes

Ingredients

The ingredients list here is very rough. A frittata is not really about precision in my opinion; it’s more about what you have on hand and making adaptations.

  • 2 teaspoons olive oil
  • 1/2 small onion, thinly sliced
  • dash salt
  • 1/2 head leftover broccoli (raw asparagus would work well here. snap off the tough ends and cut into 1/4 inch pieces
  • 2 large eggs, lightly beaten
  • dash milk
  • 2 tbsp organic chevre (soft goat cheese)
  • small handful sharp cheddar, grated (gruyere or swiss works really well here – use what you have on hand!)

Directions

  1. Heat olive oil into a small oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.
  2. Whisk eggs with a dash of milk in a small bowl. Whisk in chevre and add salt. Add broccoli to pan, reduce heat to medium-low, and cook until warmed through. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven broiler.
  3. Sprinkle cheddar cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 2.

More frittata ideas:

> asparagus and cheddar
> leeks and goat cheese
> spinach and garlic

> bacon and cheese

> mushroom and swiss

Want some useful tips on making a better frittata? Check out what the legendary Alice Waters has to say on the subject.

Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 4 comments… read them below or add one }

insideiamdancing May 21, 2010 at 1:33 pm

That sounds delicious. I am new to cooking with eggs (I know, ridiculous) but a frittata has been on my list to try…yum.

Reply

Holly May 23, 2010 at 6:20 pm

in my humble opinion, the best part about frittatas is the fact they freeze well and you can grab n' go with them. seriously, amazing. and i totally agree – frittatas are NOT precise measurements. you just throw in some veg, add the egg and top with cheese. soooo good!

and sooooo excited for the 1/2 mary this weekend!!!

Reply

Cara May 23, 2010 at 8:26 pm

yum! frittatas are my pick for a quick healthy meal too. I like making a big one to have leftovers for lunch too!

Reply

pinksundrops June 3, 2010 at 12:52 pm

Mmm, I made mine using your guidelines with cherry tomatoes, onions, and gorgonzola and am enjoying it as I write. Yum!

Reply

Leave a Comment

Previous post:

Next post: