Fall in love with a garden-fresh frittata
(NC)—Did you know broccoli is a great choice for a home garden? Best in summer and early fall, a full sun or partial shade spot in your vegetable patch will make a great home for this vegetable staple. Home-grown, or bought from a farmer’s market, broccoli goes perfectly with this tasty frittata, full of fresh vegetables and herbs, protein-rich eggs and soy milk. It is an easy-to-make dish and a crowd-pleaser. Additional recipes can be found at www.sonice.ca.
½ cup (125 ml) fresh bread crumbs
(about 1 slice of bread) 1 bunch broccoli, chopped and steamed ½ red bell pepper, sliced 2 tbsp (30 ml) vegetable oil 1 onion, chopped ½ tsp (2 ml) dried thyme ¾ cup (175 ml) old cheddar cheese
(optional) 4 eggs ¼ cup (60 ml) So Nice Original organic
soy beverage ½ tsp (2 ml) salt ¼ tsp (1 ml) ground nutmeg ¼ tsp (1 ml) freshly ground black pepper
Preheat oven to 350°F (180°C). Use a blender or food processor to make fresh bread crumbs. Sprinkle crumbs in bottom of a pie plate. Arrange broccoli and red pepper evenly over bread crumbs. In a small skillet, heat oil over mediumhigh heat and cook onion and thyme until soft, approximately 5 minutes. Sprinkle the onion mixture and cheese over the broccoli and peppers. In a small bowl, whisk eggs, So Nice, salt, nutmeg and pepper. Pour over vegetables. Bake in preheated oven for 35 to 40 minutes, or until puffed and golden brown. Let cool for 15 minutes prior to slicing, or serve at room temperature.
Tip: You can also try substituting 3 cups (750 ml) of another calcium-rich vegetable, such as blanched kale, bok choy or napa cabbage for the broccoli.