Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1/2 ts -Salt
1/2 Onion; chopped 3/4 c Mozzarella; cubed
1 Garlic clove; minced 2 ts Parsley; minced
2 c Brocolli florets; cooked 2 ts Onion green tops;
6 Eggs 1/4 Sl Red sweet red pepper (opt

In 10" skillet over med heat, melt butter, add onions garlic. Saute
till tender, about 3 min. Place florets over onions. Whisk together eggs
with salt, pepper cayenne. Stir in mozzarella, parsley green onion.
Pour gently over brocolli. Increase heat to med-high. Cook till bottom
sets, lifting frittata with spatula to allow uncooked eggs to flow
underneath set. When edges are firm but top is still moist, cover
skillet with large plate, turn over together slide frittata into skillet,
cooked side up or till bottom is set. Transfer to heated serving dish
cut into wedges. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2
cups sweet red pepper chunks to onion garlic. Saute together till onions
are soft peppers tender-crisp a bout 4-5 min. Proceed with egg mixture,
substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as
Brie are also good. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup
diced sweet red pepper 2 cups sliced mushrooms to onions. Saute together
till vegs are tender moisture has evaporated about 6 min. Proceed with
egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg.

VARIATION: SPINACH AND PARMESAN FRITTATA Wash trim 1 (10oz) pk fresh
spinach. Cook till tender in covered saucepan with water clinging to the
leaves, about 3-4 min, stirring midway if needed. Drain in colander,
pressing out excess moisture;chop coarsely. There should be 1 cup
cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to
onions garlic. Mix spinach into egg mixture substitute 1/4 c up grated
parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished
frittata with pinch of oregano.

SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson posted by
Anne MacLellan

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