Andrew Feinberg'S Slow-Baked Broccoli Frittata

Name: Andrew Feinberg'S Slow-Baked Broccoli Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large eggs; 2 1/2 tablespoons grated Parmigiano Reggiano, plus more for serving; 1 teaspoon kosher salt, plus more to taste; 40 turns from a black pepper mill; 7 tablespoons extra-virgin olive oil, divided, plus more for serving; 1 medium (1-pound) head of broccoli (4 cups once trimmed); 1/2 of a red onion, sliced thinly; 1 heaping tablespoon chopped garlic; 1/8 teaspoon plus a large pinch of dried chile flakes; 1 squeeze lemon, to taste, for serving

Servings: persons

1
Preheat oven to 400u00b0F.
2
Crack the eggs and whisk together with the Parmigiano Reggiano, 1 teaspoon salt, and black pepper, and set aside.
3
Trim 1/2 inch off the stem of the broccoli. Using a knife, separate all the florets from the base leaving the stem attached and then cut floret pieces in half (you can cut any especially large ones in quarters so all are evenly sized). In a 10- to 11-inch oven-safe saute pan over medium-high heat, cook the broccoli in 4 tablespoons of olive oil. Let the broccoli develop a nice brown color on one side, then turn everything over and season to taste with kosher salt.
4
Transfer the pan to the oven and roast the broccoli until tender, 10 to 15 minutes. In a separate 10- to 11-inch saute pan, cook the onion in 2 tablespoons of olive oil, adding kosher salt to taste. Cook the onions for about 3 to 5 minutes over medium-high heat until lightly browned. Reserve onions on the side.
5
Once the broccoli is fully roasted and tender, transfer the saute pan back to the stovetop and reduce the oven temperature to 300u00b0 F.
6
Over medium heat, add 1 tablespoon of olive oil to the broccoli pan and add the garlic and chile. Cook the garlic and chile for 1 minute carefully so as not to burn the garlic. Add the cooked onions to the saute pan with the broccoli and mix well. Add the egg and cheese mixture and let cook for 30 seconds over high heat.
7
Transfer the pan to the 300u00b0 F oven and let the frittata cook until the eggs are just set. Should be about 25 to 30 minutes. Remove the pan from the oven and then turn the frittata out with a rubber spatula onto a serving plate. Squeeze lemon juice over the top, drizzle extra virgin olive oil, and sprinkle with Parmigiano Reggiano to taste.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 large eggs, 2 1/2 tablespoons grated Parmigiano Reggiano, plus more for serving, 1 teaspoon kosher salt, plus more to taste, 40 turns from a black pepper mill, and more.

Yes, Andrew Feinberg'S Slow-Baked Broccoli Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!