Broccoli and Cheddar Frittata

I have been asked a few questions by friends and family this week about my challenge.  To set the record straight: No, I am not trying to be ultra healthy, dear god, food is meant to enjoy!  I can't possibly give calorie counts and other statistics, because that is boring and I usually adapt a recipe to what I have or like; therefore I cannot use the published info.  I will be very aware of being healthy because of, you know, that ordinary s*&% like age, health issues and always carrying lbs. that shouldn't be there.  As you will probably notice as the year progresses, what I choose to make (create) on a regular basis is always good for you.  It is that day of comfort and extravagance though that a cook craves...mine is usually Sunday.

So now on with the show.......

First recipe of the 2014 Challenge is breakfast.  We are spending a family day at my in-laws having the traditional New Year's Pork Roast dinner.  My mother-in-law's sauerkraut comes out delish; golden brown and roasted under the loin to perfection. Oh but I won't stray....
So I needed to choose a recipe that did not involve dinner.  After all of the rich foods consumed this season I wanted something fresh to start the day.  Budget-wise it fit the bill too.  Broccoli was BOGO this week (you will see that used again!), eggs are a staple, it always seems that I have a bag of opened cheddar with just a bit in it and  I added some squash and zucchini I had leftover from last night.

Broccoli and Cheese Frittata (based on a recipe from 'Healthy Appetite with Elle Krieger 2007)

3 eggs beaten- add a little milk or water for a fluffier frittata
chopped red onion
minced garlic
olive oil
chopped brocolli
and then any other vege you have or like-I added squash and zucchini
shredded cheddar
dry basil, salt and pepper

In an ovenproof pan saute onion and garlic in oil for a few minutes.  Not high heat, nothing can ruin a dish like burned garlic.
Add the other veges and saute until all are cooked through.

Spread the veges evenly in the pan.  Pour the beaten eggs over and tilt the pan so they distribute evenly. Add salt, pepper and basil to taste.

Cook on low to medium heat until the eggs start to set and just the top is moist.  Sprinkle with cheese.

Place the pan under the broiler until it is all brown and bubbly.  Of course, watch carefully, this will not take long.  Swipe around the edges with a silicone spatula.  Keep going around pushing the spatula closer to the center until you think all will slide out of the pan.  If you screw it up and it comes out in pieces, don't despair, serve it in a heap and cover your snafu with more cheese or maybe salsa.  No one will know, call it something like Egg Hash.

Servings: I don't know, it depends on how hungry you are.  I cut it in 6 wedges.  I ate 2 (don't judge it was mostly veges).  You do the math for the day.  I also have been rationing some amazing oranges my sister gifted us from Florida so I cut one up.  In my opinion, eggs have a heavy mouth feel and fruit really gives a pleasing aesthetic with them. (oh geez that sounded way to weird, ok, I am not crazy about just eating eggs and I like something fresh to go with them, better?)  The added blackberries were on sale at Sam's club this week so they were a slight splurge!

I do not have a witty sign off like Bon Appetit, or BAM......so Happy New Year!  Enjoy a day of good food, family, friends and football!