Fluffy Frittata
Puffy Broccoli and Red Pepper Frittata
Perfect for a breakfast or brunch, this egg dish is a cross between a souffle and an omelette and is sure to please a crowd.
Preparation Time:
15 Minutes
Ingredients:
| 3 cups | chopped broccoli florets (about 1 bunch) | 750 mL |
| 1 | sweet red pepper, diced | |
| 1 tbsp | butter, melted | 15 mL |
| 8 | eggs, separated | |
| 1/2 tsp | salt | |
| 1 cup | 35% whipping cream | 250 mL |
| 2 tbsp | chopped fresh basil | 30 mL |
| 1/4 tsp | pepper | 1 mL |
| 1 cup | shredded Provolone, old cheddar or Gouda cheese | 250 mL |
Instructions:
Preheat oven to 400F (200C).
Combine broccoli, red pepper and butter in a 13 x 9-inch (3 L) glass baking dish; toss to coat and spread in an even layer. Bake for 10 minutes or until broccoli is slightly tender.
Meanwhile, in a bowl, using an electric mixer, beat egg whites with salt until stiff peaks form; set aside. In a separate bowl, beat egg yolks, cream, basic and pepper until blended. Fold in the cheese and one-quarter of the egg whites until blended. Gently fold in remaining egg whites. Pour into dish evenly over vegetables.
Bake for about 20 minutes or until puffed, golden and centre is set.
Tips:
If desired, add 1/2 cup (125 mL) crumbled cooked bacon, chopped smoked ham or prosciutto or 1/4 cup (50 mL) chopped smoked salmon with cheese.
Credit: Dairy Farmers of Canada (www.diarygoodness.ca)