Frittatas are one of our most favorite dishes. You can eat them anytime of the day, they keep well and travel beautifully. When you have a base recipe, you can create all kinds of variations, like this beautiful broccolini blossom frittata.
SHOPPING LIST:
1 cup chopped yellow onion
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
2 Tablespoons Bella Cucina extra virgin olive oil
8 organic eggs
1/4 cup whipping cream
2 Tablespoons Arugula Pesto
1/4 cup grated Parmesan Cheese
1 bunch broccoli with blossoms
PREPARATION: Preheat oven to 375 degrees.
In an 8 or 9 inch non-stick pan, heat 2 Tablespoons olive oil over medium heat. Add the chopped onion and a pinch of the salt. Cook for 4-6 minutes, stirring often, or until the onion is soft and caramelized sweet. Remove from the heat.
In a blender or food processor, add the eggs, pesto, cream and Parmesan Cheese. Blend just until smooth. Pour the eggs mixture over the onions in the pan. Arrange the broccoli in the pan. Place in the oven and cook 25-30 minutes, or until the edges pull away from the side of the pan and the center is springy, but not liquid. You can test with a skewer or toothpick.
Cool slightly, then turn out onto a platter or cutting board. Cut into wedges and serve warm or snack all day long at room temperature.