INGREDIENTS

INSTRUCTIONS

In 10" skillet over med heat,  melt butter,  add onions & garlic. Saute
till tender,  about 3 min. Place florets over onions. Whisk together eggs
with salt,  pepper & cayenne.  Stir in mozzarella, parsley & green onion.
Pour gently over brocolli.  Increase heat to med-high. Cook till bottom
sets, lifting frittata with spatula to allow uncooked eggs to flow
underneath & set.  When edges  are firm but top is still moist, cover
skillet with large plate, turn over together & slide frittata into skillet,
cooked side up  or till bottom is set. Transfer to heated serving dish &
cut  into wedges. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2
cups sweet red pepper chunks to onion & garlic. Saute together till onions
are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture,
substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as
Brie are also good.
VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup diced sweet red
pepper & 2 cups sliced mushrooms to onions. Saute together till  vegs are
tender & moisture has evaporated about 6 min. Proceed with egg mixture,
substituting provolone for mozzarella, adding pinch of nutmeg.
VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh
spinach.  Cook till tender in covered saucepan with water clinging to the
leaves, about 3-4 min,  stirring midway if needed.  Drain in colander,
pressing out excess  moisture;chop  coarsely.  There should be  1  cup
cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to
onions & garlic. Mix spinach into egg  mixture & substitute 1/4 c up
grated parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished
frittata with pinch of oregano.
SERVES: 4
Source: _The Canadian Living Cookbook_by Carol Ferguson
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip

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