One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Madeleine Fischer, program coordinator at The Sylvia Center, offers us recipes the teenagers are learning to make.
Suitable for every meal, frittatas are, simply put, the best. Our version uses sweet, caramelized onions balanced by crunchy and delicate broccoli. Serve it with a side salad or other steamed veggies for a quick dinner. Try it leftover atop a piece of toast for lunch. Pair it with roasted potatoes as a hearty breakfast.
Once you’ve given this recipe a shot, let yourself experiment with different vegetable, herb and cheese combinations. Swooping in like the superhero of quick-fix meals, a frittata, packed full of protein and veggies, might just come to your rescue when you need it most.
Broccoli, Caramelized Onion and Cheddar Frittata
Serves 8
10 large eggs
2 large onions, diced
2 heads broccoli, roughly chopped
1 cup grated cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste
1. Preheat broiler.
2. Beat eggs until frothy. Add 1 teaspoon salt and some pepper.
3. In a large oven-safe sauté pan over medium-low heat, sauté the onions in olive oil until caramelized or a light brown, about 20 minutes. Add the broccoli to the onions and cook until tender, about five minutes.
4. Add egg mixture to pan. Add cheese and cook at medium heat until barely set, about 7 minutes.
5. Transfer pan to broiler. Broil for a minute or two, until top of frittata is nicely browned. Let cool for 5 minutes before serving.