BROCCOLI & HERBS FRITTATA
Source of Recipe
Unknown
List of Ingredients
1 lb. broccoli
5 large eggs, beaten
coarse sea salt
1/4 teaspoon freshly ground pepper
1/2 cup freshly grated parmesan cheese
2 Tablespoon fresh basil leaves, chopped
2 Tablespoon olive oil or unsalted butter
Recipe
Bring a large pot of salted water to a boil over high heat.
Separate the broccoli florets from the stems. Pare stems with a knife and leave floret clusters whole (if they seem too large, then cut them in half)
Cook broccoli stems in salted water for 4 minutes, then add the florets and cook both for another 6 minutes. (Stick a knife into a piece of broccoli to check for tenderness all the way through. Another option is to nuke the broccoli in the microwave with 1/2 inch water in a glass baking dish, covered with wax paper. Times vary, but expect between 4-6 minutes, and put stems in for an extra minutes first by themselves)
Using tongs, remove broccoli from heat and put in cold water to stop them from cooking. when cool, drain the broccoli well, and chop finely.
Heat the broiler and position a rack 8 inches from the heating element. In a large bowl, combine the eggs, broccoli, cheese, basil, 1 tsp. salt and pepper.
Heat the butter or oil in an ovenproof 10 inch nonstick skillet over medium heat. when the butter is hot, add the egg mixture and spread evenly. Turn heat to low and cook until the mixture is mostly set, about 15-18 minutes. (The surface won't look cooked, but the edges should be firm and lighter in color.)
Move skillet to the oven and set under broiler for about 5 minutes, until the frittata is firm throughout. Set a cutting board or large platter over the skillet and invert carefully. Frittata may be served warm or allowed to cool to room temperature. Cut into wedges to serve
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