broccoli frittata
by Eva Katz©
Ingredients
NUTRITION:
Serves 6
Calories: 354, fat: 23 g (saturated: 8g, unsaturated: 15g), carbohydrates: 11g, protein: 25g, fiber: 5g, sugar: 4g
12 large eggs
¼ cup half & half (or whole milk)
¼ cup chopped chives (or scallions)
Salt and freshly ground pepper
2 tablespoon extra-virgin olive oil, divided
12 ounces broccoli florets, cut into 1/2-inch pieces (4 cups)
Pinch red pepper flakes
3 tablespoons water
4 ounces gruyere cheese, diced into ¼ inch cubes (or swiss, cheddar, Monterey jack or feta cheese)
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, chives, and ¾ salt and ½ teaspoon black pepper in a bowl until well combined.
Heat oil in 12-inch oven-safe nonstick skillet over medium-high heat until shimmering. Add broccoli, pepper flakes, and 1/4 teaspoon salt; cook, stirring frequently until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Add water and continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer.
Add diced gruyere and egg mixture and cook, using a rubber spatula to stir and scrape the bottom of the skillet until large curds form and spatula leaves a trail through eggs but eggs are still very wet about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using a rubber spatula, loosen frittata from skillet and transfer to a cutting board. Let stand for 5 minutes before slicing and serving.
This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal.
You can substitute just about any vegetable for broccoli - Asparagus, summer squash, and mushrooms are great alternatives. Frozen broccoli vegetables are also good options. You will need to adjust the timing of cooking the vegetables before adding the egg mixture.