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Susans Italian Broccoli Frittata

6 -8 pieces cornbread
15 ounces tomatoes, bruschetta spread
2 tablespoons oil
14 cup white wine or 14 cup vermouth
1 onion, finely diced
2 cups broccoli florets
1 cup mushroom, sliced
2 potatoes, shredded
1 zucchini, sliced thin
6 large eggs
14-12 cup plain yogurt
14-1 cup milk or 14-1 cup cream
12 teaspoon salt
12 teaspoon pepper
1 tablespoon basil, chopped
3 tablespoons Italian parsley, chopped
1 tablespoon marjoram, chopped
1 tablespoon rosemary
1 tablespoon sage, chopped
1 tablespoon thyme, chopped
12 cup ricotta cheese
12 cup mozzarella cheese, shredded
23 cup parmigiano-reggiano cheese, shaved
12 lb prosciutto or 12 lb bacon
12 teaspoon hot sauce (optional)
1 lb red seedless grapes
1 lb strawberry
4 kiwi fruits


Blanch the broccoli and set aside. Mix eggs, yogurt, milk, cheeses and all herbs and spices in a bowl. Reserve 1/4 cup mozzarella for top of frittata. Reserve 1/3 cup Parmigiano-Reggiano and 2 tablespoons of parsley for garnish. Saute the Prosciutto until lightly browned. Reserve 1/4 pound for garnish. Add oil and saute onion with potatoes until potatoes are soft and lightly browned. Set aside. Saute broccoli, mushrooms and zucchini in white wine. Return potato mixture to pan and incorporate. Pour egg mixture over vegetables in the pan and cook on medium heat until set. Cover and cook about 20 minutes on low until top is set. During last five minutes, sprinkle 1/4 cup mozzarella on top to melt. Remove from heat and cut into wedges. Drizzle cornbread slices with olive oil and grill till heated and slather with Bruschetta spread. Garnish each frittata wedge with dollop of yogurt, proscuitto, parsley. Add to each plate cornbread, grapes, strawberries and kiwi. Put the remainder of the fruit into a bowl as a centerpiece. Serve with small bowls of shaved Parmigiano-Reggiano and bruschetta on the table.

Source: www.food.com