Broccoli Frittata

Allison Adato's new book, Smart Chefs Stay Slim, devotes a chapter to breakfast. She interviews chef Marc Murphy of New York City's Landmarc, who discusses making this "breakfast pizza" for his kids. Recipe published in Food & Wine: March 2012.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 1 garlic clove, thinly sliced
  • 2 tablespoon(s) olive oil
  • 3 1/2 cup(s) broccoli florets
  • 1/4 teaspoon(s) crushed red pepper
  • Salt and black pepper
  • 8 large eggs
  • 1/2 cup(s) grated Parmigiano-Reggiano

Preparation

  1. 1. Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, cook the garlic in 1 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.
  2. 2. In a bowl, whisk the eggs with ¼ 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 the center is just set, 12 minutes. Serve warm. Yield: 4 to 6 servings.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Broccoli Frittata Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy