We have friends in Ashland, just over the California line into Oregon, who we visit when we drive to Portland to see our step-daughter and her family. Ashland is famous for it’s vibrant theatre life and is synonymous for Shakespeare on the west coast. They’ve even created a replica of the Globe theater, in addition to their other theaters in town. The acting and directing is first rate.
And so is the food in town. Especially if you eat at Ron and Susan’s home. Susan is a master at frittatas, and when we traveled through there a couple of weeks ago, she greeted us one morning with a fluffy frittata filled with mushrooms, tomatoes and cheese. We brought some strawberries which Susan tossed with other berries she had on hand, and someone else had picked up a coffeecake. We were in Heaven.
My mom has been gone for a few years now, but if she was still with me, this is the breakfast I’d love to make her for Mother’s Day, except she’d want broccoli in hers. There’s so much that’s happened in my life since she passed away. We’d have quite a visit with so much to share.
Happy Mother’s Day mom.
- I use a frittata pan to make frittatas. It’s worth getting, as it can be used for anything. Especially making hash brown potatoes.
Sausage is the obvious choice, especially a spicy Italian pork sausage, or chorizo. Cook it up, crumble or slice, and add to the frittata with the broccoli.
Broccoli Cheddar Frittata with Tomatoes
- 2 cups chopped broccoli
- 2 Tbsp unsalted butter
- 2/3 cup grape tomatoes halved
- 5 large eggs well whisked
- 3/4 tsp sea salt to taste
- 1/2 tsp freshly ground pepper
- 1/3 cup freshly grated cheddar cheese
- Steam the broccoli until tender, about 10 minutes.
- Melt the butter in the deeper pan of the frittata cookware over medium-high heat, and add the tomatoes. Cook until the tomatoes are lightly charred, about 5 minutes. Reduce the heat to medium.
- Add the steamed broccoli, eggs, salt and pepper. Shake the pan a couple of times to even out the distribution of the egg. When the egg starts to set up around the edges, it's time to flip. Fit the shallow pan of the frittata set over the deep pan, and quickly flip it over. Remove the deep pan and sprinkle the cheese over the top of the frittata.
- Place the deep pan back over the shallow pan for about 3 - 4 minutes to melt the cheese and continue cooking the frittata. Slide it out onto a serving platter and serve.