In the nine years since I first published this recipe on The Perfect Pantry, my cooking style has changed. My kitchen has changed. My feelings about broccoli have changed, too; I feel more kindly toward it now. So it seemed likely, when I revisited the recipe to add new photos, that I'd want to make some changes in the ingredients, or cooking method, or something. Guess what? I love the recipe just as it is. Frittatas are the favorite spur-of-the-moment weeknight dinner in our house; you can throw in any leftovers, any vegetables, any herbs, and the frittata will always come through for you. For the original recipe, I plucked basil and parsley from my herb garden at the log house, but here in the city, I bought some nice-enough herbs at the supermarket, and they were fine. Refrigerate any leftover frittata, and enjoy it for breakfast the next morning after a one-minute zap in the microwave.
Frittata with broccoli and garden herbs
From the pantry, you'll need: eggs, olive oil, onion, fresh black pepper, Parmigiano-Reggiano cheese, thyme, fresh herbs.
8 eggs, at room temperature
1/4 cup milk, cream, or water
1/2 tsp black pepper
2 Tbsp olive oil
1 red onion, cut in half, sliced thin
1/3 lb broccoli florets, chopped into bite-size pieces
2 tsp minced fresh thyme, or 1 tsp dried
2-3 tsp chopped fresh parsley
2-3 tsp chopped fresh basil
1/2 cup grated Parmigiano-Reggiano cheese
In a bowl, whisk the eggs with the milk and pepper, and set aside.
In an oven-proof, medium size, nonstick frying pan, heat the oil over medium-low heat. Add onion and broccoli, and sauté until both are cooked through, approximately 5 minutes. Add herbs, and stir to combine.
Spread the vegetables and herbs evenly over the bottom of the frying pan, and pour the egg mixture over the top. Turn heat to low, and cover the pan. Cook for 8 minutes or so, checking every now and then to make sure the eggs are not burning.
While the eggs are cooking, preheat the broiler.
From time to time, lift a edge of the eggs that has set, and let the uncooked egg from the top run underneath. When the eggs are nearly set, remove the cover, and turn off the heat.
Sprinkle cheese evenly over the top, and place the frying pan under the broiler for 2 minutes or until cheese is bubbly and the edges of the frittata are beginning to puff up and brown slightly (timing will depend on your broiler). Remove from the oven, and let the frittata cool for 5 minutes before slicing.
Serve hot, at room temperature, or cold.
More eggy frittatas for breakfast or dinner:
Zucchini, goat cheese and basil frittata, from The Perfect Pantry
Potato, onion and blue cheese frittata, from The Perfect Pantry
Slow cooker frittata with kale, roasted red pepper, and feta, from Kalyn's Kitchen
Artichoke leek frittata, from Simply Recipes
Spinach and sun-dried tomato frittatas, from Love and Lemons
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