Saturday, May 21, 2011

roasted broccoli & corn frittata

i spent all day at work today feasting upon food blogs. heck- when the weather is beautiful, most people don't want to come get their child swabbed for strep, and it makes for a very slow day at the office. i spent most of my day reclined back in my chair with my feet up, eating chocolate and making lists of all the new recipes i wanted to try. not a bad life.
not bad at all.

i came across this little beauty at this blog and my my my the deal was sealed when i read the words broccoli and eggs. with just a few minor adjustments, perfection was born. it says it serves two... well, i dare you to try to only eat half.
roasted broccoli & corn frittata
serves: 2

1 head of broccoli, cut into spears
1/2 cup corn, canned or frozen
2 whole eggs
3 egg whites
1/4 cup skim milk
1/4 cup mozzarella cheese
1/4 cup parmesean cheese
dash of red pepper flakes
salt and pepper to taste

1. preheat your oven to 375 and place broccoli on baking sheet. roast for 10 minutes. after time is up, add corn to pan and return to oven for 5 minutes more.
2. meanwhile, beat your eggs and milk, salt and pepper to taste. (ew but don't taste your raw eggs. sick nasty)
3. reduce heat in oven to 350. on medium heat, grease a frying pan, and throw in your veggies. coat with eggs, making sure all the kids are covered. throw on your cheese and season with salt and pepper, plus red pepper flakes.
4.cook until the edged some away from the pan, but the middle isn't fully cooked.  when it is to this stage, pop the pan in the oven for 4 minutes.
5. remove, cool, cut, enjoy.

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