A personal favorite: Spicy Broccoli Frittata

This is a recipe that I just love. Again, I will list the recipe exactly as it is written. However, this is a great recipe to personalize, add and delete things, and really make it your own. I have made this frittata several times over the last couple years and I always make it a little different. But no matter what I do it is always turns out wonderful.

Spicy Broccoli Frittata:

Recipe from The Pampered Chef Cook Book "29 Minutes to Dinner"

• 4 oz cream cheese, softened
• 8 eggs
• 2 tbsp water
• 1 tbsp Dijon mustard
• 2 green onions with tops
• 2 plum tomatoes
• 1 tbsp butter
• 1/2 - 1 tbsp crushed red pepper flakes
• 2 cups broccoli florets
• 1 cup shredded mozzarella cheese divided

1). Preheat oven to 350 degrees. Whisk cream until smooth; gradually add eggs, water and mustard and whisk until smooth. 

2). Slice green onions and thinly slice tomatoes.

3). Place butter and pepper flakes into skillet; heat over medium heat 1-2 minutes or just until pepper flakes begin to brown. Immediately add broccoli and onions; cook 1-2 minutes or until onions begin to soften.

4). Pour eggs into skillet; cook and stir 3-4 minutes or until eggs are almost set. Top evenly with half of the cheese and tomato slices; sprinkle with remaining cheese. 

5). bake 12-15 minutes or until center of egg mixture is set but still moist and internal temperature reaches 155 degrees. Remove frittata from oven and let stand 5 minutes (temperature will rise to 160 degrees). Serve immediately.

(This is what it looks fresh out of the oven)

And that's it! I know this recipe sounds a little intimidating at first (at least it sounded that way to me), since cooking eggs is a little bit of an art. But this recipe is a great way to get yourself comfortable with the idea of cooking eggs.

 As I mentioned before, this is a great recipe to change as needed. I pretty much stuck to this recipe this time except for the cheese. Mozzarella, in my opinion, is FAR to tame to make this recipe something special. In fact... I have never used ONLY mozzarella cheese in this recipe. This time I used a little bit of "mexican blend" cheese, and then added in a touch of gorgonzola. Then after cooked, topped with a bit more gorgonzola... because I LOVE bold flavored cheeses. That was the only thing I changed (other than I unintentionally forgot the dijon mustard. It still tasted fine). Eric LOVED the gorgonzola, and said it really made it pop. I had to agree. The one thing that is always surprising about this meal is how filling it is. Eric and I can never finish a full frittata, we always have left overs. So another reason why this is such a great meal.

As I mentioned, I have made this recipe quite a few times. Some fun substitutions that I have tried include adding artichoke hears, and changing up the cheeses. Sharp white cheddar is a great sub for the mozzarella. Give this recipe a shot, and doctor it up to fit your tastes. Then let me know how it went. I would love to get some feedback from someone... ANYONE who actually tries one of these recipes with me.