Puffy Endive Frittata

  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 30 mins

Lighter and more sophisticated than an omelet, but a great deal less fussy than a quiche, a frittata is a brilliant solution for an easy and elegant egg-based meal. You can substitute escarole or radicchio for the endive in this recipe.

Ingredients

2tablespoons extra virgin olive oil
1large red or white onion, thinly sliced
1 head curly endive, chopped
1 garlic clove, minced
8 eggs
4tablespoons finely chopped fresh herbs (any combination of parsley, basil, cilantro or thyme)
1/2teaspoon salt
1/4teaspoon Freshly ground black pepper
1cup grated Gruyere cheese
2tablespoons freshly grated Parmesan cheese, divided

Instructions

  1. Heat oil over low heat in a large nonstick skillet with an ovenproof handle. Add onion; cook, stirring occasionally, until soft but not browned, about 10 minutes.
  2. Add endive; cook, stirring occasionally, until tender and the moisture has cooked off, about 10 minutes. Add garlic.
  3. Lightly beat eggs in a large bowl. Stir in herbs, salt and pepper. Pour egg mixture into the skillet. Add Gruyère and 1 tablespoon Parmesan.
  4. Preheat broiler.
  5. Cook mixture in the skillet over very low heat without stirring until eggs are set on top but still moist, about 10 minutes. Remove skillet from heat.
  6. Sprinkle remaining Parmesan on top. Place skillet under broiler; broil until lightly browned on top, about 1 minute.
  7. Remove skillet from broiler. Slice frittata into wedges and serve. Wrap any leftovers and store at room temperature up to one day.

Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, http://www.gibbs-smith.com, 2006).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 250
  • Fat 18g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 8g
  • Cholesterol 270mg
  • Sodium 390mg
  • Potassium 430mg
  • Carbohydrate 6g
  • Fiber 3g
  • Sugars 2g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 15%
  • Calcium 30%
  • Iron 10%
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