Broccoli Frittata
Broccoli Frittata
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 344344 cal |
| pro | 24 g24g pro |
| total fat | 24 g24g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 8 g8g carb |
| fibre | 2 g2g fibre |
| chol | 394 mg394mg chol |
| sodium | 533 mg533mg sodium |
| potassium | 395 mg395mg potassium |
| % RDI: | - |
| calcium | 3333 calcium |
| iron | 1414 iron |
| vit A | 2929 vit A |
| vit C | 7777 vit C |
| folate | 5858 folate |
Steaming then lightly caramelizing the broccoli gives added flavour. Serve the frittata hot or at room temperature with an arugula and tomato salad. Save the remaining broccoli stems for a stir-fry, or to add to salad or coleslaw.
Ingredients
- 3 cups chopped broccoli florets and tender stems 3 cups chopped broccoli florets and tender stems
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 3 cloves garlic , minced3 cloves garlic, minced
- 3 green onions , thinly sliced3 green onions, thinly sliced
- 8 eggs 8 eggs
- 1 cup grated parmesan cheese 1 cup grated parmesan cheese
- 2 tsp lemon juice 2 tsp lemon juice
- 1/2 tsp grated lemon rind 1/2 tsp grated lemon rind
Preparation
Add 1 tbsp of the oil, hot pepper flakes, garlic and green onions to pan; cook until lightly browned, 1 to 2 minutes.
In large bowl, beat together eggs, cheese, lemon juice and lemon zest. Stir in broccoli mixture.
Wipe out skillet; heat remaining oil over medium heat. Pour in egg mixture, spreading evenly; cook over medium-low heat, lifting edge with spatula to allow mixture to flow underneath, until starting to set but centre is still wet, 5 to 6 minutes.
Place skillet in 400°F (200°C) oven; bake until top is set, 7 to 10 minutes. Let stand for 2 minutes. Slide onto platter; cut into wedges.
Source : Canadian Living Magazine: October 2011
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