My Recipe Box

Broccoli & Herb Frittata

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Serves four.

  • To learn more, read:
    Broccoli Boldly Seasoned
  • by from Fine Cooking
    Issue 37

I often have a frittata for lunch, with some sliced tomatoes or a green salad. It also makes a nice hors d'oeuvre if served in thin wedges. Be sure to cook the broccoli until completely tender. Substitute fresh mint or dill for the basil, if you like.

  • 1 lb. broccoli
  • Coarse salt
  • 5 large eggs, beaten with a fork to blend
  • 1/2 cup freshly grated Parmesan cheese
  • 2 Tbs. chopped fresh basil
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil

Separate the broccoli florets from the stems and then pare the stems with a knife. Leave the floret clusters whole unless they're especially large; if so, cut them in half.

Bring a large pot of salted water to a boil over high heat. Add the stems and cook 4 minutes; add the florets and cook both for another 6 minutes (Alternatively, put them all in at the same time and remove the florets first). With a sharp paring knife, check to see if the broccoli is tender all the way through. With tongs or a slotted spoon, transfer the pieces to ice water as they're done. When cool, drain the broccoli well and chop it finely.

Heat the broiler and position a rack 8 inches from the element. In a large bowl, combine the eggs, broccoli, cheese, basil, 1 tsp. salt, and the pepper.

Heat the butter and oil in an ovenproof 10-inch nonstick skillet over medium heat. When the butter and oil are hot, add the egg mixture, spreading it evenly. Turn the heat to very low and cook until the mixture is mostly set, 15 to 18 minutes. The surface will still be undercooked, but the edges will be firm and visibly lighter in color. Move the skillet to the oven and broil until the frittata feels just firm throughout, about 5 minutes.

Set a cutting board or a large platter over the skillet and invert both. Let the frittata cool to room temperature before cutting into wedges to serve.

nutrition information (per serving):
Calories (kcal): 240; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 7; Protein (g): protein g 16; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 580; Cholesterol (mg): cholesterol mg 285; Fiber (g): fiber g 3;

Photo: Ben Fink

Very tasty. I would like to suggest to the reviewer that thought it smelled and tasted like fish, that I have found that cooked eggs with Omega three can smell like that.

I love to try new recipes and we rarely can not eat them. This one went straight into the trash and I can not figure out what I did wrong. Such a simple recipe- tasted and smelled like fish! Yuck!

I've made this a lot. It is always simple, tasty and healthy. Very easy to make too.

I use 10 eggs instead of five, dill, and a dash of garlic powder-absolutely delicious

This was yummy -- not haute, but a lovely simple supper. I added a clove of minced garlic, and made it in a well-oiled cast iron pan with no problem. I did serve it broiled-side-up, since I wasn't sure it would unmold well from the iron, and so added a few dabs of mozzarella to make it look pretty after broiling. Served with chopped ripe tomato tossed with a generous drizzle of olive oil, salt, a pinch of sugar and basil. Hubby VERY pleased since the meal was tasty and healthy to boot.

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