20 hours ago
Tuesday, September 15, 2015
If you have ever tried fresh picked broccoli, it is hard to go back to the supermarket broccoli that sits around on the shelves all week.
It's sort of like flying first class, once you've done it, it's hard to go back to coach!
The farmer's markets should have fresh broccoli about now, and that is where I have been buying it these days, (since I have been excommunicated from the Militant Community Garden, and don't grow it myself anymore).
This doesn't get any easier....the key to success is the fresh garlic and red pepper flakes (so don't skip these ingredients), and just a small amount of Parmigiano Reggiano.
This is a healthy, carb free meal, just another bonus, besides it tastes so good.
This is our new favorite frittata.
Broccoli Frittata (adapted from Food & Wine):
1 cup of steamed broccoli florets (I always make extra so I have leftover for this recipe)
hefty pinch of hot red pepper flakes
1 clove garlic, chopped (I use garlic from the garden, so good)
1/4 cup of grated Parmesan cheese
The original recipe uses more eggs, but since we are just 2 people, I cut the recipe and used a smaller skillet.
I used an 8" nonstick commercial grade skillet, and we got 4 servings.
Preheat oven to 350F.
To steam broccoli: heat a small amount of salted water in a shallow saucepan and add the cut up broccoli.
Cover w/ the lid and cook for 2 minutes. Drain and let broccoli cool.
Heat 2 tbsp olive oil in the skillet on medium heat and cook the broccoli with the garlic and red pepper flakes for about a minute or two.
Whisk the eggs w/ some salt & pepper and pour over the broccoli in the skillet. Cook about 3 minutes on medium, just until the sides are set.
Sprinkle the cheese over the top and transfer to the preheated oven and cook 12 minutes.
Use a rubber spatula to remove the omelet/frittata to a serving plate and cut into slices.
Great served warm or at room temperature.