To get the official lowdown on what the term “Frittata” means, I wiki’d it:
The Italian word frittata derives from fritto, the past participle of “to fry” (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanishtortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.
In this case, today’s Frittata was a happy accident: my eggs wouldn’t scramble because I had put too many in!
This is a simple easy breakfast, lunch or dinner especially when served with a light beautiful salad.
6 Eggs beaten with salt and pepper
2 Green Onions cut finely chopped
1 Handful of Mushrooms – I chose baby bellas, finely chopped
2-3 Broccoli Florets, Finely chopped
1/4 C. Greek Feta Cheese
Turn on Broiler
Melt a pad of butter over medium-high heat
add chopped vegetables until fragrant, about 3 minutes
Add one more pad of butter into the same pan, scraping up any browned bits
Add Eggs to Pan, encouraging the bottom to not get too cooked by swirling the pan and setting it off the heat to set up for a minute
Put pan under broiler, watching carefully for the frittata to set up – about 3-5 minutes- look for the edges to peel back from the side – that’s your indicator that it’s done.
Cook/Prep time: 15 Minutes