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 Currently I am laid up recuperating from total left hip replacement. The recipes given here today were prepared prior to my surgery. Hopefully, in two weeks or so, I'll be walking with a cane and will be more mobile. For those who live near the water, June brings Father’s Day, graduations, June brides and summertime company. I’m still experimenting with new frittatas for my husband. The two most recent preparations were Shiitake, Fontina and Prosciutto Frittata from an old issue of Buon Appétit Magazine (no date on torn out page) and a Crust-less Broccoli Quiche (Cooking Light Magazine, July 2003).  The shiitake, Fontina and prosciutto frittata came out delicious. The mushrooms gave the frittata some meatiness. The prosciutto crisped up when sautéed with the mushrooms and shallots. I overcooked the frittata for my taste. The recipe had you cook the frittata on the stove top until the eggs were almost set, 10 minutes, and then bake for 20 minutes in a 350 degree oven. I think I could have pulled it off the stove top a little sooner and just placed it under the broiler until it was almost set. The grated Fontina goes on top and then broiled a few minutes until the cheese melted. However, the combination of ingredients really made for a decadent breakfast. The prosciutto got caramelized after baking in the oven and the Fontina melted on the top made for a toothsome topping. Going a little healthier for breakfast, the crust-less broccoli quiche seemed to fit the bill. I did, however, go for full fat Swiss cheese instead of lower fat version the recipe called for. The recipe has 5 cups of broccoli florets that I cut into more manageable bite size pieces. Here’s a tip for you, save your butter wrappers in the freezer. When you have to grease a pan or pie plate, use the butter wrappers which are probably healthier than the ingredients in canned cooking sprays. The quiche came together quite easily and quickly. You need one pan to sauté an onion, garlic and broccoli and then into a 9 inch pie plate for baking. 
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