Broccoli and Sun-Dried Tomato Frittata


Brocolli and sun-dried tomatoes taste amazing together, especially with eggs. I first discovered the winning combination at a Toronto cafe on Queen West. They were the house scramble, and I’ve reproduced it many times since. But this weekend my G.C.F. Peter (another cock who cooks) opted to try the combination Spanish Style, in a skillet frittata, which worked well for our group, since we were six people and scrambled eggs for that many people can get messy-looking. Here’s Peter’s recipe.




1 TBSP butter
13 eggs
1/2 cup Milk (Peter likes to use Perrier for a lighter fritta)
Dry spices dill, ground chili or flakes a little bit of oregano.
1/4 sundried tomatoes chopped
1 1/2 cups broccoli florets chopped
1/2 Onion (yellow)
Your choice of cheese (Peter used chevre, but the Toronto cafe used asiago.)
Fresh ground pepper.




1. Turn on broiler oven
2. Start with butter in a 2” deep oven proof pan on stove top
3. Add dry spices onion, broc and sun-dried tomatoes Fry for 5-8 minutes (enough for onon and broc to soften)
4. Add egg/milk/perrier mixture
5. Let set on stovetop over medium heat then cover for 5-8 minutes.
6. Add cheeses on top and place pan middle shelf in oven and broil ‘till golden
7. Salt to taste and serve right in the pan with hot sauce or tobasco on the side.

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