It’s been awhile since I’ve made a food related post, hasn’t it? Every weekend I do myself a solid and make myself a fine breakfast/brunch since I don’t really do breakfast during the work week. We’re in autumn now, which means cooler weather and an opportunity to make use of the oven! The nice thing about egg bakes is being able to mix your fave ingredients/ pouring them into a bowl and letting the oven do it’s job! I was originally going to make an Italian Broccoli Oven Fritatta, but forgot a couple ingredients. Fortunately I have plenty of other ingredients to not only improvise, but make my own tasty abomination! You can adjust the ingredients to your liking, but this is what went into mine:
- 5 Eggs
- Cooking Oil
- 1 Packet of frozen broccoli (chopped)
- 1 Cup of cooked rice
- 1/2 Cup of toasted onion
- 2 Small garlic cloves, or 1 big ass garlic clove finely chopped
- 1 Cup of grated cheddar cheese
- 2 Tbsp of grated parmesan cheese
- 1 Tbsp of parsley
- 1 Tsp of basil
- 1/2 cup of milk
- Salt and Pepper to taste
Beat eggs until well combined. Mix in herbs, cheeses and milk. Set aside.
In a medium sized frying pan place enough oil in the pan to lightly coat the entire surface and set over medium heat. Cook the onion until translucent, unless you want them to be caramelized – remember to stir frequently! Add broccoli. Stir frequently and cook until tender, then add garlic and fry for about 30 to 45 seconds. Mix into egg mixture until well combined. Grease a baking dish with butter, or cooking spray and then pour the egg mixture into the dish. Bake at 350F (176C) for 25 to 30 minutes. Remove from oven and let stand for five minutes. Serve with a salad or some toast.