Frittatas make a quick supper, perfect for a busy weekday meal. All you need are a few vegetables, some sausage or leftover meat and eggs and you can have dinner ready in 15 to 20 minutes.
A frittata is a thick Italian omelet or crustless quiche. The secret is to cook it slowly for 10 minutes so that it becomes thick.
Roasted Parmesan Broccoli makes a quick side dish: Microwave 3/4 pound broccoli florets on high 5 minutes. Place on a foil-lined baking sheet, toss with 1 teaspoon olive oil and season to taste with salt and pepper. Spread into a single layer, and place under the broiler with the frittata for 1 to 2 minutes. Sprinkle with 1 tablespoon Parmesan cheese, and serve.
• Sliced fresh onions can be found in the produce section of the supermarket.
• Use a nonstick skillet with an oven-proof handle for frittata.
• If a microwave is not available, boil the broccoli for about 5 minutes before broiling.
• Heat broiler.
• Prepare all ingredients.
• While frittata cooks, start the broccoli.
• Complete frittata and broccoli under the broiler.
This meal contains 547 calories per serving with 36 percent of calories from fat.
Fred Tasker’s wine tip: This frittata sounds like a nice brunch dish. I’d serve a bubbly Italian prosecco or a Spanish cava.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1/2 pound reduced-fat Italian turkey sausage, 1 package sliced baby bella mushrooms, 1 bunch fresh basil, 1/2 pound broccoli florets, 1 small piece Parmesan cheese.
Staples: Olive oil, onion, minced garlic, eggs, skim milk, salt, black peppercorns.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.