Broccoli Frittata

19 Sep

To continue with what seems to be a green veggie theme this week (peas on Tuesday, cucumbers yesterday), let’s use another of my new fave green veggies: broccoli!

Broccoli Frittata

For most of my life, I thought I hated broccoli. I referred to them as “little trees” and refused to even come close to the cruciferous veggie. But something, and I’m not sure what that is, made me change my mind. And I now happily prepare and eat all things broccoli 🙂

If you’re a recent convert, or a longtime fan, give this one a whirl! It’s easy, fast, nutritious and delicious.

Broccoli Frittata

Broccoli Frittata, slightly adapted from Food & Wine

Serves 4

  • 2 cloves garlic, sliced thin
  • 2 tbsp olive oil
  • 2 heads of broccoli, chopped into florets (you can use/eat the stems!!)
  • 1/4 tsp crushed red pepper flakes
  • 4 tbsp water
  • sea salt and black pepper, to taste
  • 8 eggs
  • 1/2 C grated parmesan cheese (or other cheese if you please!)

Preheat oven to 350.

Grab your oven-proof nonstick skillet, about 10-12″ in diameter. Heat ONE tbsp olive oil in it on the stove over medium-high heat. Add garlic slices and cook for about 30 seconds (long enough to grab the ingredients you forgot about).

Add crushed red pepper and broccoli to the skillet. Cook for another 2 minutes at the same heat. Add the 4 tbsp of water and season with salt and pepper (you’ll be adding more to the eggs later as well). Cover the skillet with a big lid and cook for about five minutes until the broccoli is crisp yet tender.

While that cooks, crack your eggs into a large mixing bowl. Add some salt and pepper, again to your liking. No dairy in here, folks! How awesome is that ?! Whisk well together. Remove the whisk from your bowl and throw it in the sink (this is a helpful tip…trust me, just do it).

Stir the broccoli into the eggs (once the broccoli time is up) and mix well.

Return the skillet to the stovetop and add the other tbsp olive oil and bring it back to medium-high heat. Be sure to coat the bottom of the pan. Pour the egg-broccoli mixture into the skillet and allow to cook on medium heat for 3 minutes. The edges will start to set and the center will remain liquidy.

Sprinkle the cheese over the frittata. Transfer to the oven and cook for 12 minutes. Exactly 12 minutes. The center will be nice and set, and the bottom will be the most lovely brown you have ever seen.

Using oven mitts, remove from oven once it’s done and allow to cool for at least 5 minutes in the skillet before slicing and serving. Warning: DO NOT touch the handle with your bare hands! (I did, and it hurts)

Slice into 4 pie-style pieces, eat and enjoy! I served this with yesterday’s Gurkensalat. But you could serve this with any form of veggie side or salad!

Broccoli Frittata

Not into broccoli? Or into having the oven heat up your house for this long? Try this Greek-inspired frittata. Also delicious!

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One Response to “Broccoli Frittata”

Trackbacks/Pingbacks

  1. Broccoli Stir Fry | Eat, Drink, Be Healthy! - November 4, 2013

    […] Trust me. I used to hate broccoli. No, that’s an understatement. I detested it. Loathed it. Stayed very very far away from it. I referred to it as “mini trees”…and people don’t eat trees. But then with this whole “I want to be healthy” journey, I gave it a try. And ya know what? Those mini trees are so delicious! Not only are they packed with nutrients, but broccoli florets are actually tasty and versatile. Besides, it’s nice to add a bit of color to a dish. Give this one a try, or if you’re feeling more of an eggy mood, try out my broccoli frittata! […]

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