Post 500! It has only taken 12+ years, but today is that day! Thank you to all of my readers and supporters for encouraging me to blog over the past several years – this wouldn't have happened without you!
Today's milestone post features another milestone cooking accomplishment – my first real frittata! Some of you may recall my disastrous attempt at a frittata last year, when I attempted to "flip" the frittata instead of putting it in the oven for the traditional finishing step. That frittata-like outcome still tasted good, but looked like a total mess.
Well, enter into my kitchen a new nonstick pan that can go into the oven without fear! And the frittata recipe I tried with this new pan – Cook's Illustrated Broccoli and Feta Frittata for Two – couldn't be easier to construct on a weekend morning or weekday evening. Start by sautéing the broccoli in a hot pan with some seasonings (red pepper flake, lemon juice, lemon zest, salt and pepper).
When the broccoli starts to brown, add in the egg mixture and crumbled feta, and lightly stir until the eggs begin to cook up. I didn't have milk on hand for the egg mixture, so used some sour cream and water (why not?) instead. Transfer the pan to a preheated oven and cook for an additional several minutes until the frittata is set.
Then let sit 5 minutes, cut and serve. The frittata was great both immediately and in leftover form – great saltiness from the feta, and nice firm broccoli chunks throughout. I will definitely continue to make this recipe moving forward.
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