Ingredients
1 clove garlic
2 tbsp. olive oil
3 1/2 c. broccoli florets
1/4 tsp. crushed red pepper
salt
Pepper
8 large eggs
1/2 c. grated Parmigiano-Reggiano cheese
Preparation
Step 1Preheat the oven to 350 degrees F. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.Step 2In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
