Broccoli Frittata

Tonight was safe.  The recipe comes from the March issue of Food and Wine.  I do not subscribe to the magazine, but my chiropractor does.  I copied it from her magazine.  Food and Wine got it from a cookbook called Smart Chefs Stay Slim.  It can be brunch or we had it for dinner.  We had a busy afternoon.  Didn’t have time between appointments for lunch and the second one ran into dinner.  This meal was fixed in a flash and it was really good. 

Ingredients:

1 garlic clove, thinly sliced 

2 T EVOO, separated

3 ½ C broccoli florets

¼ t crushed red pepper

Salt and Pepper

8 large eggs

½ C Parmigiano-Reggiano

Directions:

1.      Preheat the oven to 350 degrees. 

2.      In a 10” skillet, cook the garlic in 1 T of oil over moderately high heat for 30 seconds.

3.      Add the broccoli and red pepper and cook for 1 minute. 

4.      Stir in 2T of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.

5.      In a bowl, whisk the eggs with ¼ t of each salt and pepper.  Stir in the broccoli. 

6.      Return the skillet to the stovetop and heat the remaining 1 T of oil.

7.      Pour in the egg mixture and cook over moderately low heat until the eggs set around the edge, about 3 minutes. 

8.      Sprinkle with cheese. 

9.      Transfer the skillet to the oven and bake until the center is just set, 12 minutes. 

10.  Serve warm.   

I served it with toast and sliced red pepper for color.