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.
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.