Leek, Sweet Pepper and Broccoli Frittata
- By The FruitGuys
- May 18, 2011
- Reading Time: 1 min.
Adapted from epicurious.com
INGREDIENTS
- 3 tablespoons olive oil
- 1 leek (finely sliced)
- 2 mini sweet peppers, chopped
- 2 cups of broccoli, chopped
- 4 large garlic cloves, thinly sliced
- 8 large eggs
- 3 tablespoons chopped fresh or 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup (packed) shredded sharp provolone cheese
PREPARATION
- Preheat broiler.
- Heat oil in a large ovenproof skillet over high heat.
- Sauté leeks until soft, about 5 minutes.
- Add sweet peppers, broccoli, and garlic, stirring to coat with oil.
- Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
- Meanwhile, whisk together eggs and next 4 ingredients in a large bowl.
- Arrange vegetables evenly in skillet, then pour egg mixture over.
- Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes.
- Sprinkle evenly with cheese.
- Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes.
- Run a spatula around skillet edges to loosen the frittata.
- Cut into wedges and serve hot or at room temperature.
Serves 8. Prep time, 10 minutes; cook time, 30 minutes.
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