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!
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