Many things in life are cyclical; the weather, the moon, my temple attendance, and, of course, diet fads. It seems as if the Atkins-style, high-protein low carb/low sugar diet is back in style and my wife and I have jumped on the bandwagon. That being said we eat a lot of eggs. Scrambled, sunny side up, hard-boiled, but after a while all that can get boring. This great protein source can be incorporated into new dishes to jazz it up and spark your interest in this great food again. A frittata is a great way to get a meatless meal with high protein and low cost.
Preheat your oven to 425 F. In a large bowl wish together eggs, cream, ½ of the garlic, salt, and pepper. Mix until well blended. Then fold in 1 cup of cheese and set aside.
In a frying pan cook the broccoli florets at medium-high heat covered for about 3 minutes. Once broccoli is tender when poked with a fork, add the remaining garlic and spinach to pan. Cooking another 2-3 minutes until spinach is wilted but not browned. It should be a healthy green color.
Transfer vegetable mixture to a casserole dish spreading the mixture evenly across the bottom of the bowl. Whisk the egg mixture once more and pour over the vegetable lined dish.
Take remaining cheese and sprinkle on top of the egg-vegetable mixture. Put the dish in the oven and bake for no more than 20 mins. A light browning will occur on the tops and edges of the dish.
Once the frittata is done baking, sprinkle a little more salt and pepper to taste and serve immediately.
User recipe submitted by Marcy Block of Pikesville
Covered and refrigerated the dish can keep for about 3 days.
Get fancy and use your artistic side! This recipe lends itself well to alterations. I have added tomato slices to the top of the dish before baking. Other vegetables can be substituted like Swiss chard, arugula, green onions, etc. Have fun cooking!
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