1 head of broccoli, chopped and roasted (in directions below)
1 handful of fresh baby spinach
⅓ cup whole milk plus 2 T whole milk
¾ cup sharp cheddar, grated
salt and pepper to taste
½ tsp dijon mustard
Before you make the frittata, you have to roast the broccoli. This is my favorite way to eat broccoli. Chop one head of broccoli, using the florets, spread out on a sheet pan. Drizzle with olive oil, red pepper flakes, salt and pepper. Roast at 425 for 20 minutes. Let cool.
Whisk together eggs, milk, spices, and mustard.
Add in vegetables and cheese.
Bake in a pie pan (I have a deep dish one) for 30-35 minutes at 350.
I wish every week we could go on a honeymoon. My husband and I love to travel and I can’t wait to show our boys the world (as much as our budget will allow). Early on in our courtship, my husband and I knew we had a mutual love of food and roads. So, naturally when we got married, he was a master at planning our “secret” honeymoon. I could never have planned a better trip.
After a brief stay at our favorite place in Durham we ventured up to Washington DC for a few days as the first leg on a two week road trip. He had bought us tickets to the Taste of DC – a huge foodie tasting tour in front of the Capital Building. Even though I was sick, I still enjoyed it – in spirit at least.
Oh and a brief, unpaid plug. My husband loves Duke’s. Yes, the mayonnaise. I’d tried it once before and I stuck to my regular brand, but now have tried it again – and it really has made me fall in love with mayonnaise again.
Preheat the oven to 450. On two pieces of foil, squirt equal amounts of mayonnaise, lay the shucked corn on top, roll around, and sprinkle cayenne and chili powder.
Close up the foil.
Bake for about 25 minutes.
Remove and cool.
Cut the corn off the cob.
Lower temperature to 350.
Spray a deep dish 9 inch pie plate with Pam.
Mix the eggs, half and half, and cheese (and more seasonings if you want).
Mix the corn, chicken, onion
Combine the two and pour into pan.
Bake for about an hour or until set.
Let cool and enjoy!
One of the favorite things I tasted was Mexican Street Corn: mayo, cheese, cayenne, corn – what’s not to love? So, I wanted to recreate the corn and turn it in to a frittata. It turned out great! Here you go. If you like corn casserole and quiche – you will love this. Its like a cross between a spicy corn casserole and a quiche. And if you have little ones eating it, just lay off the cayenne.