I savor the complete bliss that only a Saturday or Sunday can bring. You know the bliss one feels as you gradually awake; no alarm needed, and no blaring 5 AM wake up? I will relish that peaceful feeling as long as I can while my limbs slowly come back to reality, still enveloped in the warmth of the covers. My next move is always the classic roll over to Cal’s side of the bed, because while the weekends bring much necessary, restful sleep they also bring much desired cuddles that are often cut too short during the weekday mornings.
My third favorite thing about the weekends is food (of course). Often times Cal and I will have a lovely brunch in lieu of breakfast. This week’s was quite simple and light. A savory tomato, parsley and broccoli veggie frittata made its debut accompanied by Minneola and watermelon pieces.
Tomato & Broccoli Frittata
Time: Prep: 10 minutes, Cook: 30 minutes
Tools: 10 inch non-stick range to oven safe pan (I use Calphalon, but you can use whatever you have as long as you’ve verified it is safe to move from the range to the oven)
Ingredients (makes 6 servings):
-1 tsp olive oil
-1 cup broccoli (chopped)
-1/3 can (about 5 ounces) of diced tomatoes (you could absolutely use fresh tomatoes here, and I would encourage it. I’m allergic to raw tomatoes so I choose not to handle them in most situations)
-1 clove garlic diced
-¼ cup fresh parsley
-2 ounces fresh mozzarella
- Pre-heat oven to 325°F.
- Remove eggs from fridge, crack into bowl, and whisk until yolks and whites are completely combined. Set aside.
- Chop your fresh broccoli until you have around a cup. You’ll want small pieces for this, think quarter sized. I did just the florets but if you like the stems you can add those too.
- Remove parsley leaves from steams and chop roughly.
- Dice one clove garlic.
- Heat your 10 inch non-stick oven ready pan on medium high heat.
- Add the 1 tsp olive oil to pan. Move pan back and forth to obtain even consistency of oil.
- Add chopped broccoli to pan and cook over medium high for around 5 minutes.
- Add the diced tomatoes, and raise the heat to high. You want the mixture to basically boil to evaporate some of the juice in the tomatoes. Too wet and you get a soggy frittata L 10. Once you have reduced the moisture, lower the heat back to medium high and add in the diced garlic and parsley. Cook for about 2 minutes.
- Add the mozzarella to the pan, evenly spreading it out, and immediately add the egg mixture and salt.
- Slowly give the mixture a few stirs. This allows a layer of egg to coat the bottom of the pan and suspend the veggies within the mixture.
- Turn off burner and move pan to oven. Cook for approximately 30 minutes or until set and no longer runny.
As always eat healthy stay fit,