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A Cooking Adventure with Thom


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Vegetable Frittata

Thom Hackett
Servings: 2




I haven't met a Frittata that I didn't like.  I really like this one with all organic ingredients.



½ cup broccoli flowerets, steamed until tender and broken into small pieces

½ red bell pepper, seeded and cut into a julienne

1 medium onion, peeled and finely chopped

butter and extra-virgin olive oil

3 eggs

5 tablespoons sour cream or crème fraiche

1 teaspoon finely grated lemon rind

pinch dried oregano

pinch dried rosemary

Celtic sea salt and freshly ground pepper

½ cup grated raw Monterey jack cheese

Cooking Method

In a cast iron skillet, sauté the pepper and onion in butter and olive oil until soft.

  • Remove with a slotted spoon. 

Beat eggs with cream and seasonings. 

  • Stir in broccoli, peppers, and onion. 

Melt more butter and olive oil in the pan and pour in egg mixture. 

  1. Cook over medium heat about 5 minutes until underside is golden. 

  2. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. 

  3. Cut into wedges and serve.

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