Try it with mushrooms, asparagus, peppers, or bacon…ensuring to saute’ before the addition of eggs.
This recipe is a flavor burst of herbs, cheese, and broccoli with the saltiness of smokey ham. Serve with a side of fresh fruit for a light and satisfying brunch.
- ¾ cup broccoli flowerets
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 cup diced smoky all natural ham
- ½ cup diced onion
- 2 Tbsp Boursin garlic herb cheese
- 5 eggs
- 2 Tbsp lowfat half and half
- Salt and pepper
- 1 Tbsp grated Parmesan cheese
- ¼ cup Italian 5 cheese blend
- ¼ cup diced green onion for garnish
Preheat oven to 400 degrees
Blanch the broccoli flowerets with vegetable steamer just until bright green and tender – don’t overcook. Rinse under cold water and drain. Set aside
Whisk the eggs, half and half, and salt & pepper until combined. (For a lighter fluffier fritatta you can add two more egg whites and whip the mixture until full and frothy.) Set aside.
Heat butter and olive oil in large oven proof skillet and sauté the ham and onions until onions are tender. Add the 2 Tbsp Boursin Cheese and stir to combine and melt into the ham and onions. Distribute the mixture evenly over the bottom of pan.
Pour the egg mixture over the top of ham and onions covering the entire surface. With the heat on Medium-low, let the eggs set for 2 minutes. Remove from heat and transfer to 400 degree oven. Bake for 9 minutes or until the fritatta is set.
May 4th, 2010 – Today I made a veggie fritatta for a friend of mine who spent the night. Yum! We had grilled vegetables the night before of asparagus, red pepper, red onion, carrots, yellow and green zucchini. I used Swiss cheese in this one. Try it sometime, it was soooo good.
