I invited a friend over for breakfast this morning and made her my beloved fritattas. Here is the final result.
So, for those of you curious as to how to make this delicious alternative to omlettes (which I tend to over cook on the outside and undercook in the center no matter what I do), here's how to make it.
(I'm only including amounts for the eggs because you basically put as much or as little of each ingredient as you like. I make 2 egg frittatas, but you could make it 3 eggs if you like.)
Steamed brocolli, cut to preferred size
Onions, diced and sauteed, if you prefer
Break eggs in to small bowl and scramble with fork. Pour into greased (I use cooking spray plus a bit of unsalted butter) non-stick skillet. Once eggs start to cook, scramble in the pan just once. Allow eggs to stiffen then start pullign the outside of the circle of egg toward the center, tilting the pan so that the remaining raw, loose egg runs to the outside. Do this two or three times until all the loose egg is almost gone. Add desired amounts of brocolli, tomato, onions and feta. If you want, and your pan can go in the oven, you can stick it under the broiler for a minute to melt the feta, but I don't mind my feta in chunks, so I don't bother. Slide finished fritatta onto place and enjoy! Easy and quick and perfect for picky eaters because you can provide mulitiple topping and let the kiddos (or picky adults!) choose what they want.