I often have a frittata for lunch, with some sliced tomatoes or a green salad. It also makes a nice hors d’oeuvre if served in thin wedges. Be sure to cook the broccoli until completely tender. Substitute fresh mint or dill for the basil, if you like.
Set a cutting board or a large platter over the skillet and invert both. Let the frittata cool to room temperature before cutting into wedges to serve.
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Very tasty. I would like to suggest to the reviewer that thought it smelled and tasted like fish, that I have found that cooked eggs with Omega three can smell like that.
I love to try new recipes and we rarely can not eat them. This one went straight into the trash and I can not figure out what I did wrong. Such a simple recipe- tasted and smelled like fish! Yuck!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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