For lunch on Monday I had nearly nothing in the house ready to eat. Thankfully, I’d seen this recipe in Food & Wine Magazine the evening before and I did have eggs and broccoli in the house. So, this became lunch for my son and I and we both loved it. The broccoli is cooked with garlic for added flavour and the sprinkling of parmesan cheese makes it delicious. And, it’s all done in one pan so clean up is easy.
The recipe below makes a big frittata, for 4-6 people. I halved the recipe and used a smaller pan with no trouble. With a piece of whole-grain toast, this makes a great lunch!
1 garlic clove, thinly sliced
2 tablespoons olive oil
3 1/2 cups broccoli florets
1/4 teaspoon crushed red pepper (optional- omit if you’re worried about spice)
8 large eggs
1/2 cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)
- Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool. [I added a little extra water and cooked my broccoli for 2-3 extra minutes to make it softer for my toddler]
- In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.