A broccoli frittata for the ovenless

Do you fret about making greens like the infamous broccoli palatable? Fret no more, eggs to the rescue! I love greens, especially if it’s a crunchy vegetable like broccoli. So much like cauliflower but edgier- from making an appearance in salads drizzled with vinaigrette, to accompanying delicious dips or dunked in a steaming bowl of broth, it’s as versatile as they come. Yet, and there always is this bump along the way, it’s difficult to make it delectable. This broccoli frittata was thought up to address that very concern.

For eggetarians- a quick Broccoli Frittata comes to the rescue.

I discovered frittata by a curious case of cultural identification. For decades, my mother had been cooking fluffy, creamy, pie like eggs- her particular version of an omelette. Not until much later and only when I started cooking for myself did I discover that mum’s special omelette has a cultural place in world cuisine as the Italian frittata. Keeping up with the family tradition of experimenting with food, I’ve added a host of things to it. Most recently broccoli.

Read on for a step by step recipe that can be cooked on the stove or in the oven.

How to make a broccoli frittata – in the oven or on the stovetop:

Servings: 3-4

Total Preparation Time: 30 minutes

Inactive Prep: 15 mins; Active Cooking: 20 mins

Ingredients:

1 medium sized broccoli head (separated/chopped into small florets),
1/2 red onion (sliced),
4 eggs,
1/4 cup milk (preferably whole),
1 tsp dried oregano,
1 tsp dried thyme,
1-2 tbsp olive oil (or any cooking oil of your choosing),
Salt and pepper to taste.
1/4 cup Grated cheddar/mozzarella (optional).

Method:

The frittata can be cooked both in the oven or on the stove top. If using an oven preheat to 350 F.

Start by prepping broccoli. Wash it in running water, let it drain. Then slice or separate into smaller florets.

Finely slice an onion or half an onion depending on the size. I used a red onion. Grate cheese and keep it aside. I usually like to use mozzarella.

In a heavy bottomed pan or a cast iron skillet, heat oil. Add onions to it, sauté until translucent. Then throw in broccoli and lightly season it with salt and pepper. Cook until broccoli turn a bright green. It takes approximately 5-8 minutes.

If using an oven- transfer broccoli to the oven for a few minutes. It is essential to use an oven friendly pan.

Note: the way to know if broccoli is done to look for a bright tinge. This is the rule for blanching it too.

Beat eggs while the broccoli is cooking.  I whisked in thyme and oregano in the eggs with a pinch of salt and pepper. Also beat in milk at this time. You could add grated cheese right now.

Cooking on medium heat, spread the broccoli evenly and then pour the egg mix over it.

Cover and cook for about 10 minutes.

Again, for oven users pour egg and then transfer to the oven at 350 for 10-15 mins.

Check in once to see how the frittata is doing. At this stage you can add cheese on the top, cover for another 1-2 minutes. True also for oven.
Then, if the edges start giving way from the sides, it’s time to turn off the heat.

I cooked without cheese time, but a little won’t hurt anyone!

Enjoy with an avocado toast, like we did. This is bound to elevate weekend brunches and make greens a part of your menu. Try this frittata recipe with spinach, arugula, or even a few stems of asparagus.

Try it and tell us about your experiments with frittata!