Total Time
25mins
Prep 5 mins
Cook 20 mins

This is adapted from the Broccoli Frittata recipe in Food & Wine March 2012. I use this recipe to reinvent leftover veggies and to get my little one to eat them. After experimenting with many frittata recipes, I find I like the ones with a little milk or cream. Also, you can change the vegetables and seasonings as desired. It works for breakfast, lunch, or dinner.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a 10-inch ovenproof skillet, cook garlic in 1T of oil over medium high heat for approx 30 seconds.
  3. Add broccoli and red pepper and cook for 1 minute. Stir in 2 T water, season with salt and pepper, and cover. Cook over medium heat until the broccoli is crisp-tender, about 2 minutes. If using leftover vegetables, skip this step and add them directly to the egg mixture.
  4. In a bowl, whisk the eggs with 1/4 tsp salt and 1/4 tsp black pepper, milk (or cream), and Parmigiano or other cheese.
  5. Stir broccoli or other vegetables into egg mixture.
  6. Return skillet to stovetop and heat remaining 1 T of oil. Pour in egg mixture and cook over moderately low heat until set around edges - approx 3 minutes.
  7. Transfer the skillet to the oven and bake until the center is set, approx 12-18 minutes.
  8. Finish under the broiler for approx 2 minutes until top has darkened. Serve warm or room temperature.