Caribbean Frittata
Serves 6
• 12 free ranging eggs
• One head of organic broccoli-florets only
• 1/2 package of organic white mushrooms-chopped or sliced
• Several sprigs of thyme
• A handful of regular parsley-chopped
• One bunch of organic scallions-chopped
• One small onion-diced and chopped
• One Roma tomato or red bell pepper for appearance
• (You may substitute other vegetables like spinach or chard or whatever for the mushrooms and broccoli above)
• Several shakes of Caribbean Condiment—more shakes=more flavor!
• 1/2 pound of sharp cheddar cheese, grated.
• Crack eggs into a separate bowl. Beat thoroughly.
In a saute pan, under medium to high heat, sauté onion first until soft with plenty of olive oil. Then add mushrooms, broccoli, tomato and any other veggies till they soften (about 10 minutes) while adding several tablespoons of Caribbean Condiment. Add salt to taste here, don't be shy. Pepper too. Add thyme and scallions.
Preheat your oven to 350.
Once everything has simmered for another several minutes (can be longer…this recipe is very flexible until you add the eggs), turn your heat down to low and add your eggs. As you add your eggs, stir the mixture to ensure that everything gets mixed together. Add more Caribbean Condiment, several more shakes or teaspoons depending on preference.
The eggs should cook from the bottom up—you may turn your heat up a bit if you feel the eggs are not cooking but don't over heat or things will cook too fast. You want to leave a little liquid on top. Check the firmness of the eggs by using a fork or spatula. This should take about 10 minutes. Now add your grated cheddar to the now slightly liquidly top. Remove from the heat and place into your oven for another 5 or 10 minutes, depending on how fast your eggs are cooking. The cheese will melt and get slightly crusty on top and your eggs should be thoroughly cooked without being too hard. Pull from oven with a hot pad, cut and serve like a pie.