Here's an unexpected use for all of those amazing locally grown fresh raspberries... I added the raspberries on a whim. It added an awesome tartness. Of late, I've really been favoring fritattas over quiches as a means of avoiding the additional calories in the crust. Fritattas are simpler because of the use of the over-proof skillet and shorter cook time! This is a great dinner recipe, but if you were to add some sauteed Canadian bacon, it'd really rock as a breakfast dish too.
2 T olive oil
1/3 C onions, diced
2 cloves garlic, diced
1/2 C red pepper, diced
4 large eggs
2 tablespoons milk
1/2 C shredded Asiago or sharp white cheddar (reserve 1 T for top)
1 C raspberries
salt and pepper to taste
- Preheat oven to 350°.
- Heat olive oil in an ovenproof 10-inch skillet over medium-low heat. While olive oil heats, whisk eggs, milk, cheese, salt and pepper in a bowl.
- Add onion and garlic to the skillet. Cook for 3 minutes, until onion is soft. Add red pepper and cook for another 3-5 minutes. Be sure the onion doesn't burn.
- Add egg mixture to the skillet. Cook for 5-7 minutes. Sprinkle raspberries evenly over egg mixture, gently pressing them into the still-wet egg mixture. Sprinkle with remaining 1 T cheese.
- Place in oven 5 minutes or until cheese melts and eggs are cooked.