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Monday, February 8, 2016

Broccoli Chicken Frittata - One Serving Meal Recipe

My efforts to recreate the flavors of European veggies and dairy products has led me to the exploration of spices and additives. This recipe results of a successful experiment with MSG to overcome the blandness of American so-called "Parmesan Cheese." MSG is most commonly sold in the US under the brand name Accent, and is available at grocery stores. 

Though some people claim sensitivity to MSG, experiments have found no health effects that can be linked to it. The name sounds scary and chemical, but MSG is actually just a vegetable extract that occurs naturally in many foods, and you probably eat it all the time without even knowing it. Unless you have sensitivity to it, there's no reason to avoid its use. 

Parmesan Cheese is one such food wherein MSG occurs naturally, so adding an extra couple pinches to this recipe really helps turn up the flavor. Using a great quality Parmeggiano Reggiano from Italy would probably eliminate the need for it, if you wish to omit adding this seasoning. 

2 large eggs
1 tbs water
dash salt
dash pepper
pinch MSG (optional(
pinch Beau Monde seasoning
cooking spray or butter, for greasing

1/2 cup cooked chicken pieces
1/2 cup cooked broccoli pieces
pinch MSG (optional)
pinch Beau Monde seasoning
two dashes lemon-pepper seasoning

2 tbs shredded Parmesan cheese

Begin by tossing together the broccoli and chicken with the MSG, Beau Monde and lemon-pepper.
In a bowl, beat together the eggs, water, salt, pepper, MSG and Beau Monde. While you do this, let a frying pan heat up till hot, over high heat.
Spray the hot pan or swirl some butter into it to in order to grease it, then add your egg mixture.
Scrape the cooked egg to the center of the pan, then allow the liquid mixture to pour back out to the edge. Repeat until there is no significant amount of liquid egg remaining and the eggs are sitting on a firm base. The top off the eggs should still be shiny and uncooked.
Turn heat to low, and toss the broccoli mixture onto the frittata. Allow to cook for 2-4 minutes or until the top of the eggs begin to look matte.
Remove pan from heat and add cheese. Serve in the pan, setting it over a potholder or trivet to prevent burning the tabletop.

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