March 10, 2011
I’m trying my hardest not to allow these new adventures in mommyhood to overtake this here blog. Because while I know you’re all very kind, you came here to talk food, not listen to me babble on about my new found responsibility, fun as he is.
Yah yah, Carolyn. We know, we know. You’re sleep deprived, you’re lucky if you have a chance to brush your teeth, and you’re not leaving the confines of your house for the next 5 years. We get it. Show us the food.
While I can’t guarantee the little one will not sneak in to play every now and again, I can promise there will always, always be food. Because everyone
poops eats (Oops. I clearly cannot escape the cute and comical baby shtuff taking over our life). On that note, let’s talk frittata!
Babies are expensive. Eggs are cheap. We’ve been eating lots of eggs.
This frittata is my new favorite. How could you go wrong with broccoli and lots of cheese? Except what I really mean is how could you go wrong with lots of cheese? The caramelized shallots add a subtle nuttiness, while the smoked paprika lends a certain “meatiness” and gives the illusion of bacon. It’s filling and perfect for brunch or a light dinner. (I know what you’re thinking. Nothing gives the illusion of bacon unless it’s bacon. Good point. If you insist on bacon, try this frittata. It’s an old standby around here.)
Broccoli Cheddar Frittata with Caramelized Shallots
- 4 large eggs
- 3 large egg whites
- 1/4 cup lowfat milk
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 2 1/2 oz shredded cheddar cheese
- 1 T unsalted butter
- 1 large shallot, sliced crosswise into very thin rings
- 1 1/2 cups chopped cooked broccoli (leftover steamed broccoli works great!)
Preheat oven to 350 degrees.
Whisk together the eggs, egg whites, milk, Kosher salt, black pepper and smoked paprika. Stir in the cheese. Set egg mixture aside.
In a nonstick oven safe 10-inch skillet, melt butter over medium-low heat. Add shallots and saute until very golden brown and caramelized, about 8-10 minutes. Stir often to prevent burning. Add the broccoli and saute 1 minute (if using plain steamed broccoli, season with a pinch of salt and black pepper). Using a wooden spoon, distribute the shallots and broccoli in an even layer in the skillet. Pour the egg mixture over the shallots and broccoli. Transfer skillet to preheated oven and bake for 10-12 minutes, or until eggs are set. Remove pan from oven (handle will be hot!) and serve immediately.
Serves 2 as a lighter main course, 4 with a few sides.