The other day I found this recipe from Whole Foods called a Crustless Broccoli and onion quiche. It looked delicious and simple so I decided to make it.

While we were eating it (recipe and pictures below) Matt asked what is the difference between this and a Frittata. I thought about this and could not figure it out. So I went online and looked at the culinary definition of a Quiche and a Frittata.

A Frittata:

A Quiche:

Hmmmm. It seems the main difference is that a quiche has a pastry shell and some heavy cream. The ‘crustless’quiche that I made had everything but the pastry shell and heavy cream.

So instead of calling the dish a ‘Crustless quiche’ I am going to combine the two and call it a Quittata. I like the sound of that!

Onion and Broccoli Quittata

• 2 cups of broccoli chopped
• 1/2  onion chopped
• 1 T olive oil
• 4 eggs
• 1 cup of soy milk
• 1/2 parmesan cheese
• 1 T oregano
• dash of salt
• dash of pepper

Heat a large skillet with olive oil. Add onion until soft about 2 minutes. Then add broccoli and cook until soft for another 5 minutes. Again, I like to cover the skillet to get the desired softness.

In a separate bowl mix the eggs, milk, cheese, oregano, salt and pepper.

Once veggies are cooked add then to a greased baking dish. Pour egg mixture on top.

Cook for 30 minutes at 350 degrees

Since this dish is mostly protein, I also decided to make a quick salad with roasted sweet potatoes. I roasted the sweet potatoes with olive oil and garam marsala.

I wanted to try out a different spice with the sweet potatoes. I did not add too much garam marsala, so it did not come out too spicy. Then I just added them on top of some arugula. I did not add a dressing, but a nice vinaigrette would taste delicious on top!

So it appears I had two different types of  meals  in one (breakfast & dinner). What a great way to settle an indecisive appetite.