Okay, frittata sounds fancy, but it’s just Italy’s answer to an omelette and is a quick and easy way to whip up a healthy meal in no time. For the record, the primary difference between a quiche and a frittata is the quiche has a crust, and the frittata doesn’t. Additionally, quiche is traditionally served warm, and the frittata is traditionally served warm or at room temperature. I’m not sure I’m all over a room temperature egg dish, but that’s just me….
Here’s a base recipe, feel free to add other things you have to the mix:
1 Tablespoon California Olive Oil or butter
2 broccoli crowns
2 cups chopped spinach
1/2 cup pitted ripe olives; halved
6 organic eggs, lightly beaten
2 Tablespoons chopped fresh Italian parsley
Salt and pepper to taste
Dash of Tabasco or Frank’s Hot Sauce
2 Tablespoons grated Parmesan Cheese
2 Tablespoons finely ground macadamia dust
Preheat oven to 350. Butter or oil a 9 inch round pie pan. Put the veggies in the pan, and pour the egg/herb, hot sauce mixture over the top. Bake for 35ish minutes or until the center has set. Then at the last minute before serving, sprinkle cheese and then macadamia dust over top and let melt. Cut into pie wedges and serve either hot or at room temperature.