Broccoli & Red Pepper Frittata

We haven’t touched on very many breakfast ideas, which is surprising because your first meal of the day is generally the most important.  And considering I have a weekly tradition of enjoying a frittata every Saturday or Sunday, I think it’s about time to share the recipe!  You can always use any veggies you like (I also like to add sweet potatoes sometimes), but this is just the basic version I use.

Broccoli & Red Pepper Frittata

6 free-range organic eggs

1 ½ cups pecorino Romano cheese

1 large onion, sliced

1 red bell pepper, sliced

1 broccoli crown, cut into pieces

1 handful fresh parsley, chopped

4 cloves garlic, minced

2 cayenne pepper, minced

Salt & pepper to taste

¾ cup extra-virgin olive oil

• In a large frying pan, cook olive oil and cayenne on medium heat for 2 minutes.  Reduce to low-medium heat, add onions and sauté until onions have caramelized, approximately 10-15 minutes
• In a bowl, combine eggs, cheese, parsley, salt and pepper, and mix thoroughly
• Pour egg mixture into pan over onions, making sure to evenly distribute.  Layer broccoli and pepper ontop
• Return heat to medium, and cook mixture for about 5-7 minutes, until the eggs have cooked through on the bottom.  Spooning some of the mixture from the edges toward the middle of the frittata is a good way to make sure the eggs distribute and cook well
• Once the bottom has cooked, place pan under an oven broiler for around 5 minutes so that the top of the egg mixture can cook as well.  Once the top begins to bubble and brown, it’s done!