The Yummy In My Tummy Frittata!
Published Wednesday, December 5, 2012 9:48AM PST
Last Updated Wednesday, December 5, 2012 1:37PM PST
1 bulb of Garlic
Herb de provence
Cracked black pepper
Thinly slice the onion and a clove of garlic and put it all in a skillet with some olive oil.
Turn the heat up to MEDIUM and get the onions & garlic nice and brown n’ crispy.
In a separate mixing bowl whisk 6 eggs together.
Then add in the broccoli crowns.
Slice up another clove of garlic and introduce the slices to the chopped snow peas aaaand throw them into the bowl!
More whisking, please.
Add in the chopped chives.
Whisk it up.
Now add in the shredded cheese.
Guess what? It’s time to whisk!
Oh, wait…don’t forget to add in cracked black pepper and Herb de Provence.
Don’t just stand there, get whisking!
Put the whisk down and now add the mixture to the skillet featuring the onions, garlic and olive oil which have been waiting patiently.
Let it all rise like the sunshine (it should look like an omelet in the making).
Once the egg mixture starts to firm up around the outer perimeter, sprinkle some more shredded cheese on top and put it in the oven.
Oh yeah…make sure the oven was preheated to 425 degrees.
Bake it for 3 ½ minutes.
However, if it’s still doesn’t look like a quiche without the crust then keep baking for another 2 minutes.
Plate it and serve with sliced avocado.