Frittata

Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣

Place vegetables into a pot of heavily salted boiling water and cook for a few second to a few minutes depending on the size and type of vegetable. Transfer in ice water to stop cooking and drain. This will protect the chlorophyll against acidic damage and keep green vegetables bright and vivid.

Heat up a 10-inch nonstick frypan on medium high heat add butter and sauté bacon until light brown and add the sliced onions. Cook for about 5 minutes then add half of the roasted bell pepper, the chopped broccoli stems. Add baked potatoes, season with paprika, salt and pepper. Continue to cook for 5 minutes more. Heat broiler. Beat eggs until just homogenized and pour over the vegetable mixture and cook on medium high heat. Draw the heatproof spatula across the bottom of the pan in deliberate strokes to form large curds, pushing them toward the center and allowing the runny parts to flow underneath. When half set, turn off the heat and add cheese, blanched broccoli florets, remaining bell pepper and grated parmesan.

Place under the broiler for about 3 minutes or until cheese is bubbling. Remove from oven – throw in some fresh herbs and serve!. The frittata should remain moist on its surface. Enjoy!