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Frittata with Baby Broccoli and Cheddar

Suzanne Goin, award-winning chef/owner of four Southern California restaurants, created this frittata recipe, which makes a wonderful centerpiece for a brunch. Combining tender baby broccoli and sharp cheddar cheese, it’s finished with a crispy bread-crumb topping.

Ingredients:

  • 2/3 cup fresh bread crumbs
  • 1/4 cup plus 1 tsp. extra-virgin olive oil
  • 1/2 lb. baby broccoli, roughly chopped
  • 12 eggs, lightly beaten
  • 1 cup grated sharp cheddar cheese
  • 3/4 tsp. kosher salt, plus more, to taste
  • Freshly ground black pepper, to taste
  • 1 fresh rosemary sprig, about 1 inch long
  • 1 shallot, thinly sliced
  • 1 garlic clove, minced
  • 1/8 tsp. red pepper flakes

Directions:

Preheat an oven to 350°F.

In a small bowl, stir together the bread crumbs and 2 Tbs. of the olive oil. Spread the crumbs out on a small baking sheet. Bake, stirring once halfway through, until the crumbs are golden brown, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.

Position a rack in the upper third of the oven and increase the temperature to 500°F.

Bring a small saucepan of water to a boil over high heat. Add the baby broccoli and cook until just tender, about 2 minutes. Drain and rinse with cold water. Transfer to a paper towel-lined plate.

In a large bowl, stir together the eggs, 1/2 cup of the cheese, the 3/4 tsp. salt and black pepper, to taste. Set aside.

In the deep half of a frittata pan over medium heat, warm 2 Tbs. of the olive oil. Add the rosemary and shallot and cook, stirring constantly, until the shallot is translucent, about 2 minutes. Add the baby broccoli, garlic and red pepper flakes, and season with salt and black pepper. Cook, stirring occasionally, for 2 minutes. Remove the rosemary and discard.

Reduce the heat to medium-low and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, about 8 minutes.

In the shallow pan over medium-low heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 7 to 8 minutes. Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese and the bread crumbs. Transfer the pan to the oven and cook until the cheese is melted, about 1 minute.

Slide the frittata onto a plate and let rest for 5 minutes before serving. Serves 8.

Recipe by Chef Suzanne Goin.