Broccoli Frittata

Name: Broccoli Frittata
Ingredients: 3 tablespoons unsalted butter; 2 shallots, sliced; 2 garlic cloves, thinly sliced; Kosher salt; Freshly ground black pepper; 3/4 pound broccoli, thick stems peeled, cut into flowerets; 1/2 cup water; 6 large eggs; 1/2 cup half-and-half; 1/4 cup finely grated Pecorino Romano cheese

10 ingredients

7 steps

Ingredients

3 tablespoons unsalted butter
2 shallots, sliced
2 garlic cloves, thinly sliced
Kosher salt
Freshly ground black pepper
3/4 pound broccoli, thick stems peeled, cut into flowerets
1/2 cup water
6 large eggs
1/2 cup half-and-half
1/4 cup finely grated Pecorino Romano cheese

Directions

1

Preheat oven to 350.
2

In a 10-inch ovenproof nonstick skillet, heat the butter over medium-high heat, then stir in the shallots, garlic, 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
3

Cook, stirring occasionally, until the shallots and garlic are golden, about 5 minutes.
4

Stir in the broccoli and water and cook, covered, until the broccoli is crisp-tender and the water is evaporated, 10 to 12 minutes.
5

In a bowl, whisk together the eggs, half-and-half and cheese; pour the egg mixture into the skillet over the broccoli.
6

Transfer the skillet to the oven and bake until the eggs are set, about 12 minutes.
7

Let cool in the skillet for 5 minutes, then invert onto a serving plate, cut in quarters and serve.