Fall in love with a gar­den-fresh frit­tata

Stanstead Journal - - CLASSIFIEDS - www.news­canada.com

(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.

Ital­ian Frit­tata


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.

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