Tuesday, September 22, 2009

Broccoli, Sun Dried Tomato & Ricotta Frittata

Cooking is like a science project, only more rewarding. You learn a scenario and have fun plugging in the variables! E = MC2! Wait no! E=KK3! Actually, I take it back - I dont think it works like that. :) but you get what I mean. My greatest joy in cooking is finding a recipe with 3 basic ingredients and then taking the time to experiment with a mix of 3 additional ingredients that will all work together. Recently the puff pastry apps were in that category, but I've always toyed around with the frittata. A few years ago I saw a recipe for a spinach ricotta pie and have done around 5 variations of this and this is my most recent concoction!

Other reasons I enjoy frittatas are: its so easy even the incompetent cooks can produce something fancy looking! Its somewhat healthy (except cholesterol), and also a quick breakfast solution on the week days. Make 1 pie, slice 4 ways and take to work and reheat at your desk! Although, this is not for the soy crowd - it is very dairy heavy..

Broccoli, Sun Dried Tomato & Ricotta Frittata
6 Eggs
1 1/2 Cups Broccoli, Food Processed
8 oz low fat/non fat ricotta
8 oz low fat Rondele
1 cup sun dried tomatoes, not in oil - chopped.
1/4 Cup Parmesan Cheese, shredded
Salt and Pepper
Step One: Grease a round glass baking dish, preheat the oven to 425.
Step Two: Put the chopped broccoli in the food processor and pulse until it resembles pesto.
Step Three: Whisk together the 6 eggs, folding in the ricotta, the rondele and the broccoli and the sun dried tomatoes and mixing together until smooth. Sprinkle the top with the parm cheese, this will give the top a nice golden look once its baked.
Step Four: Bake for 30-45 minutes. Test it like you would brownies, stick a skewer in it - if it comes out clean - its done!

1 comment:

  1. I think you put broccoli in this just so I won't eat it/steal it from you...cause it does look good.