Broccoli Frittata

Frittata di Broccoli

This is a recipe from my book Simply Frittata. Like most Italian frittatas, this is easy to prepare and very cheap, the perfect combination for the vegetarians. You might make it with things you already have in the house or with the vegetables leftover from lunch or dinner the day before. I suggest to use organic broccoli.

 Preparation time: 10–15 minutes
Cooking time: about 15–20 minutes

Serves: 2–3

Ingredients:

About 4 cups (1 L) water
Salt (about 1 ½ tsp. total)
½ lb. (approx. 250 g) broccoli, cut into large pieces
5 eggs
5 tbsp. grated Parmigiano Reggiano (or Grana Padano) cheese
Pepper to taste
¼ cup (60 ml) heavy cream
1 tbsp. all-purpose flour
Vegetable oil (just enough to generously oil the skillet)

Method:

1. Bring a pot of water with 1 tsp. of salt to a boil. Add broccoli to the boiling water and cook for 10–12 minutes or until tender. Drain with a colander. Then cut them into smaller pieces and mash a little bit with a fork.
2. Meanwhile, in a large bowl, beat the eggs with cheese, ½ tsp. of salt, and pepper. Add heavy cream and broccoli and mix well. Add flour and stir again.
3. Heat a large, nonstick, oiled skillet[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide back into the pan to cook the other side.
4. Slide onto a serving plate and serve with bread.[3]

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[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.