Saturday, January 11, 2020

Broccoli, Sundried Tomato and Romano Frittata


Frittatas are so versatile - if I have a bunch of eggs and veggies in the fridge it's a no-brainer to whip one up for breakfast or lunch. I love roasted broccoli and had a block of romano cheese staring at me in the fridge so I figured I would pair the two with some yummy sundried tomatoes. The result? The perfect balance of sweet and salty and a nourishing meal to enjoy for the next few days. 

Take the flavor to the next level by garnishing this with olive tapenade, hot sauce or hot (or mild) giardiniera.


1. Preheat oven to 425. Place broccoli florets on a baking sheet in an even layer and drizzle with olive oil. Season with 1/2 teaspoon salt, garlic powder, crushed red pepper and black pepper, to taste. Roast for 15 minutes.

2. Meanwhile, beat eggs and cream in a large bowl. Add cheese, sundried tomatoes and remaining 1/2 teaspoon salt and stir to combine.



3. Lightly oil a cast iron skillet (or other oven-proof skillet). Add roasted broccoli and pour egg mixture over the top. Bake for 20 minutes, or until the eggs are puffy and golden brown.



4. Once out of the oven, allow the frittata to rest for 5 minutes before slicing.





Broccoli, Sundried Tomato and Romano Frittata
Serves 6

All you need:
2 cups broccoli florets
2 tablespoons olive oil
1 teaspoon salt, divided
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
Freshly ground black pepper, to taste
8 large eggs
1/2 cup heavy cream
4 oz. Romano cheese, grated
1/3 cup chopped sundried tomatoes

All you do:
1. Preheat oven to 425. Place broccoli florets on a baking sheet in an even layer and drizzle with olive oil. Season with 1/2 teaspoon salt, garlic powder, crushed red pepper and black pepper, to taste. Roast for 15 minutes.
2. Meanwhile, beat eggs and cream in a large bowl. Add cheese, sundried tomatoes and remaining 1/2 teaspoon salt and stir to combine.
3. Lightly oil a cast iron skillet (or other oven-proof skillet). Add roasted broccoli and pour egg mixture over the top. Bake for 20 minutes, or until the eggs are puffy and golden brown.
4. Once out of the oven, allow the frittata to rest for 5 minutes before slicing.

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