Details here: https://cookieandkate.com/2017/broccoli-cheddar-spinach-frittata/ Our modifications: first, we used a shallot in lieu of a small onion, and we cut it into thin slices along the grain. Second, instead of steaming the broccoli in the cast iron pan, we microwave them in a covered glass casserole dish with ¼ cup (not ½ cup) water for about 2 mins. Third, we added 2 Tbsp chopped fresh parsley to the egg mixture. We also used about 2 oz baby spinach leaves, which were small enough to leave whole. Finally, at the end of baking, we broiled on low for a few mins to brown the top of the frittata. We served this with oven-roasted potatoes (http://piglettedc.tumblr.com/post/172238658491/oven-roasted-breakfast-potatoes-we-followed-this), which we placed in the oven at 425 just as we started preparing the frittata. (Mar. 2018)
Cooking Adventures 