One of my oldest, dearest friends has just returned from a year in Sicily learning all about their beautiful old world cooking. I was fortunate enough to catch her for a few hours one morning and we made a most delicious egg frittata. Every bite was full of husky spice and sweet vegetables, it was clear heaven. I just had to bring this wonderful recipe back home with me and share it with you all!
10 Organic (cage free) eggs
Organic sweet bell peppers
1 large organic tomato
1 head of Organic broccoli
1 Organic onion
Goat milk cheese
2 cloves of garlic
Organic Virgin olive oil
A pot of organic green tea is most important with a meal like this, so my first advice is to boil up some water.
Then you may proceed in washing your vegetables.
Dry and chop the broccoli into fine bits and the peppers into thin strips. Peel and slice the onion vertically into spirals. Heat a large skillet on medium; add lots of lovely olive oil, and then your chopped vegetables as well.
My dear friend told me that during her time in Sicily she was informed that they do not wait for the oil to be heated to add the ingredients to their pans like many Americans. When she asked why they did this, the Sicilian cooks replied, “We do it because we do it!”
Stir around the peppers, onions, and broccoli until nicely sautéed. You may want to add in the kale as well, but it also makes for a lovely side dish.
Also add in smashed or chopped pieces of garlic for enhanced flavor.
In a medium bowl, whisk the eggs together. Pop in a teaspoon (or to taste) of thyme, sage, and rosemary. Also sprinkle in a good amount of salt and pepper.
Now add the eggs into the skillet and spread it evenly around. On top of that, put in some crumbled goat milk cheese.
Let the eggs sit until the bottom is cooked. Once this has happened, move the pan of the stove top, and into the oven on broil. The trick here is to prop open the oven door with a wooden spoon. Take the stem of the spoon and slide it in so the door is just a crack ajar. Let this cook until the top is nice and puffed up.
When the top is just as cooked as the bottom, take out your frittata and let it cool for just a few minutes, then release from the pan by sliding it out with a spatula (and some jiggling).
Now this one I did a little bit of a variation. I made it much smaller and added kalamata olives and avocado on top before putting it in the oven. Delicious!
Serve this beautiful dish for breakfast, lunch, or dinner, alongside your now completely steeped pot of green tea, and some gluten free toast with jam.