Vegetable Frittata
From Nourishing Traditions, Sally Fallon
1 cup broccoli flowerets, steamed tender, broken into small pieces
1 red pepper, seeded and cut into julienne strips
1 medium onion, finely chopped
2 tbsp butter
2 tbsp olive oil
6 eggs
1/3 cup crème fraiche
1 tsp finely grated lemon rind
1/8 tsp dried oregano
1/8 tsp dried rosemary
salt and pepper
1 cup grated cheese
In a cast-iron skillet, sauté the pepper and onion in 1 tbsp each of butter and olive oil until soft. Remove from pan. Beat eggs with cream and seasonings. Stir in broccoli, peppers and onion. Melt the remaining butter and olive oil in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top land place under the broiler for a few minutes until fritata puffs and browns. Cut into wedges and serve.