Red and Green Frittata

Eggs have protein and iron, important nutrients for fertility. Broccoli is a good source of folate and fibre. This baked frittata, full of colourful vegetables, is a delicious way to eat them, for brunch or a light lunch or supper.

Excerpted from Cooking to Conceive, copyright 2009, courtesy Chronicle Books

 

Red and Green Frittata
Red and Green Frittata
Servings
6-8servings
Servings
6-8servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Bring a large pot of water to a boil; add the broccoli and cook until just tender, about 3 minutes. Drain well.
  2. Preheat the oven to 350°F (180°C). In a large bowl, whisk the eggs, milk, salt, and pepper together in a large bowl. Stir in the broccoli, red pepper, 3/4 -cup (36 ounces) of the Cheddar, and 3 tablespoons (45 ml) of the Parmesan cheese.
  3. Heat the oil in a 12-inch (305 mm) ovenproof nonstick frying pan over medium-high heat. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 3 minutes to set the bottom of the frittata. Sprinkle the top with the remaining 1/4 -cup of the Cheddar (12 ounces) and 1 tablespoon (15 ml) Parmesan cheese.
  4. Transfer the pan to the oven and bake until the frittata is set in the centre and slightly puffy, about 15 minutes.
  5. Let cool for 5 minutes in the pan, and then run a spatula around the edges and slide onto a large plate.