And what could go more perfectly with this easy meal than a "Mammosa": a mother's day version of a mimosa, here made with prosecco instead of champagne, and orange juice (try blood orange juice for a Sicilian twist).
Auguri, mamma!
Vegetable Frittata
(for 6 people)
Feel free to use any seasonal vegetables you have on hand in this recipe. It's nice to have a variety so the end result is colorful.
Pat
of butter
10
eggs
½
cup whole milk
¼
cup parmigiano cheese
2
cups broccoli florets
1
red pepper, cut into strips
2
small onions, thinly sliced
1
TBSP olive oil
Salt
and white pepper, to taste
-Par
boil the broccoli and red pepper strips and shock in ice water.
-Saute
the onions in a pan with a little olive oil, until translucent and lightly
browned. Set aside.
-In a bowl, whisk the eggs with the milk, parmigiano cheese, and a touch of salt and pepper.
-Grease
a glass pyrex rectangular pan with the butter, or melt butter in a round
frittata pan or cast iron pan.
-Put the vegetables into the pan, and pour the egg mixture on top of them. Mix
to get the vegetables evenly spread throughout.
-If cooking in a pan, fluff the eggs over low heat as they cook (like scrambled
eggs) and then let them set .
-Place
into a 350 degree oven for about 25-35 minutes, until the eggs are set on top
and the whole frittata has puffed up a bit.
-Remove
from oven and let cool; cut into slices or squares or portion as you like.
