alteRecipes.com recipe
derived from
Alice Waters's chard frittata
The Art of Simple Cooking, pages 166-167
| 1. | broccoli | 2 cups chopped |
| extra-sharp cheddar cheese | ½ cup shredded | |
| 2. | bacon | 4 slices |
| 3. | eggs | 6 |
| salt | to taste | |
| black pepper | to taste |
1. Chop the broccoli into small florets. Grate the cheese.
2. In a nonstick frying pan cook the bacon over medium heat until it is crispy, then remove it from the pan and let it drain on paper towels. Cook the broccoli in the frying pan in 3 Tablespoons of the rendered bacon fat. When it turns bright green and is beginning to soften, crumble the bacon into the pan and stir everything up.
3. Mix the eggs, salt, and pepper together in a medium bowl until thoroughly combined. Then pour the mixture into the frying pan, over the broccoli and bacon.
4. Let the pan sit until the eggs are beginning to set (about 2 minutes), then carefully lift up one edge of the frittata with your pancake turner and let the uncooked egg flow into the space you create. Do this around the entire frittata, let it sit again for another two minutes, and repeat. Keep repeating until everything is set.
5. Sprinkle the cheese on top, give it a moment to melt, take the pan off the heat, slice and serve.