Oh Monday. I can’t say I’m all that happy to see you this week, but a nice breakfast of leftovers from this nice broccoli frittata will help ease the pain a little bit. I’d had grand plans to finally get some sun on Sunday and maybe hit the beach, but the weather had other plans for me.
The whole day was sort of overcast and drizzly. Bad for the beach, but good for staying in and catching up on my stacks of magazines. And this broccoli frittata, which was inspired by a recipe in last month’s Food and Wine, was the perfect way to fuel up for a long day of lounging.
I’m beginning to transition away from my cleanse/detox (although I do have a couple more healthy recipes in the queue for this week), so I treated myself to a hefty sprinkle of Parmesan cheese on top.
Although this takes a little bit longer than my usual scrambled eggs, it’ll provide a couple more meals for later in the week…probably Monday breakfast’s and paired with a goat cheese salad for Tuesday’s lunch. I’d say it was extra time well spent.
Yield: 2-3 servings
* 2 cloves garlic, minced
* 2 Tablespoons olive oil
* 2-1/2 cups chopped broccoli florets
* 1/4 teaspoon crushed red pepper, plus extra for sprinkling
* salt and black pepper
* 6 large eggs
* 1/2 cup grated Parmesan cheese, plus extra for sprinkling
Preheat oven to 350 degrees. Heat one Tablespoon of olive oil in an 8-inch nonstick, ovenproof skillet. Add the garlic and cook until fragrant. Add the broccoli, crushed red pepper, salt and pepper and cook for one minute. Add two Tablespoons of water, cover and cook until the broccoli is tender crisp. Set aside to cool.
In a large bowl whisk the eggs. Add the broccoli mixture and stir to combine. Heat the remaining Tablespoon of olive oil in the skillet over medium-low heat and pour in the egg mixture. Cook until just set around the edges, about 3-4 minutes. Sprinkle with the Parmesan cheese and place the skillet in the preheated oven and cook until set in the middle, about 8-10 minutes. Remove from oven. Sprinkle with a little extra Parmesan cheese and crushed red pepper, if desired.
Adapted from Food and Wine