Susan’s Italian Broccoli Frittata

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 -8 pieces cornbread
• 15 ounces tomatoes, bruschetta spread
• 2 tablespoons oil
• 1/4 cup wine or 1/4 cup vermouth
• 1 onion, finely diced
• 2 cups broccoli florets
• 1 cup mushroom, sliced
• 2 potatoes, shredded
• 1 zucchini, sliced thin
• 6 large eggs
• 1/4-1/2 cup plain yogurt
• 1/4-1 cup milk or 1/4-1 cup cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon basil, chopped
• 3 tablespoons italian parsley, chopped
• 1 tablespoon marjoram, chopped
• 1 tablespoon rosemary
• 1 tablespoon sage, chopped
• 1 tablespoon thyme, chopped
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 2/3 cup parmigiano-reggiano cheese, shaved
• 1/2 lb prosciutto or 1/2 lb bacon
• 1/2 teaspoon hot sauce (optional)
• 1 lb red seedless grapes
• 1 lb strawberry
• 4 kiwi fruits

Recipe

• 1 blanch the broccoli and set aside.
• 2 mix eggs, yogurt, milk, cheeses and all herbs and spices in a bowl. reserve 1/4 cup mozzarella for top of frittata. reserve 1/3 cup parmigiano-reggiano and 2 tablespoons of parsley for garnish.
• 3 saute the prosciutto until lightly browned. reserve 1/4 pound for garnish.
• 4 add oil and saute onion with potatoes until potatoes are soft and lightly browned. set aside.
• 5 saute broccoli, mushrooms and zucchini in wine.
• 6 return potato mixture to pan and incorporate.
• 7 pour egg mixture over vegetables in the pan and cook on medium heat until set.
• 8 cover and cook about 20 minutes on low until top is set. during last five minutes, sprinkle 1/4 cup mozzarella on top to melt.
• 9 remove from heat and cut into wedges.
• 10 drizzle cornbread slices with olive oil and grill till heated and slather with bruschetta spread.
• 11 garnish each frittata wedge with dollop of yogurt, proscuitto, parsley. add to each plate cornbread, grapes, strawberries and kiwi. put the remainder of the fruit into a bowl as a centerpiece.
• 12 serve with small bowls of shaved parmigiano-reggiano and bruschetta on the table.