Broccoli Frittata - Northern Michigan's News Leader

Broccoli Frittata

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1 Garlic Clove (Thinly Sliced)
2 tbs Olive Oil
3 1/2 cups  Broccoli Florets
1/4 tsp Crushed Red Pepper
  Salt and Black Pepper
8 Large Eggs
1/2 Cup Grated Parmigiano-Reggiano 
    
Preheat the oven to 350 degrees. In a 10-inch ovenproof nonstick skillet, cook the garlic in one tablespoon of the oil over moderately high heat for 30 seconds. Add the broccoli and 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.

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 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 with the cheese. Transfer the skillet to the oven and bake until center is just set, 12 minutes. Serve warm.