Broccoli And Olive Fritatta
1 medium yellow bell pepper
1 medium red bell pepper
2 broccoli crowns, chopped into bite-size pieces
1/2 c pitted olives, halved
6 organic eggs, softly beaten
1/2 c milk or rice milk
2 tbsp chopped fresh sweet basil or 1 tsp dried basil
1 tsp dried oregano
Sea Salt and black pepper to taste
1/4 c cashews, almonds, or pecans– ground finely for garnish
Quarter and seed peppers, then broil them for 5 – 10 minutes or until lightly charred. Place in a closed brown paper bag, and let cool for 5 minutes. Peel and thinly slice. (If you don’t mind the peel, leave it on and just slice the roasted peppers into thin slices.)
Heat oven to 400 degrees.
Grease a 9-inch round pan. Place broccoli, peppers, and olives in the pan, making sure to arrange them evenly. Beat remaining ingredients together in a small bowl and pour over vegetables.
Bake for 35-40 minutes or until the center has set. Broil for the last two minutes to brown the top. Cool, slice into wedges, and serve warm or cold garnished with ground nuts.