Roasted Broccoli-Cheese Fritatta

I started this and left it to the husband to watch while I went to the gym so this is not very picture heavy. Jeez I hurt from the gym. Anyhoo. This is fairly healthy and does not feature a kale salad which I am obsessed with at the moment but the husband is pretty meh on. I did a simple salad instead. It`s pretty healthy, gluten free and easy to put together. If you already have the rice cooked, it will speed up your time. I cooked extra rice to use in some stuffed mushrooms later this week.

20120117-214442.jpg

What I used:

1 Small Bunch Broccolini

1 Head Brocoli

5 Cloves Garlic

Olive Oil

Crushed Red Pepper, Sea Salt, Pepper

6 Eggs

1.5 oz Cheese, I used a spanish goat that I needed to use up.

4 Sundried Tomatoes, not oil packed

About 1/2 a Leek, or 1/2 cup Chopped

1 Cup Cooked Brown Rice

Sea Salt, Pepper

Approx 1 tablespoon of grated parmigiano-reggiano cheese.

What I Did:

Trim the Broccoli and separate the florets into small pieces. Trim the ends and leaves off the broccolini. Put it all on a foil lined baking sheet along with the peeled garlic cloves. Sprinkle with sea salt, crushed red pepper and pepper. Drizzle with olive oil and stick in a 300 degree oven for 20 minutes.

20120117-213156.jpg

Cook the rice if you haven`t, season it with salt and pepper. I went to the gym at this point.

Timer is up on the broccoli, stir it and roast for another 15-20 minutes. Pull out.

Chop the sundried tomatoes into small pieces. Shred the cheese. Beat the eggs with sea salt, pepper and a splash of water. Mix in the rice, leeks, cheese, and sundried tomatoes.

Lube up an ovenproof pan with olive oil and lay down most of the broccoli. Don`t pack the broccoli in like a crust, just make a loose layer in the pan. Pour the egg mixture over the top and smooth out. Lay the remaining broccoli over the top and sprinkle with the parm.

Stick in a 350 degree oven for 30 minutes.

Make a simple salad.

Timer is up, check the fritatta. Mine is not done, put it back in for another 10 minutes or so until it is springy, but still moist.

20120117-213932.jpg

Plate It.

Eat It.

20120117-214442.jpg

 

 

 

 

 

Advertisements

One Comment on “Roasted Broccoli-Cheese Fritatta”


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s