Frittatas are so versatile – have a bunch of eggs and veggies in the fridge? Whip up one for breakfast or lunch. Frittatas are 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 with olive tapenade, hot sauce or hot (or mild) giardiniera.
Broccoli, Sun-dried Tomato and Romano Frittata
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper
- 8 large eggs
- ½ cup heavy cream
- 4 oz. Romano cheese, grated
- ⅓ cup chopped sun-dried tomatoes
- Freshly ground black pepper, to taste
Preheat oven to 425°F. Place broccoli florets on a baking sheet in an even layer and drizzle with olive oil. Season with ½ teaspoon salt, garlic powder, crushed red pepper and black pepper, to taste. Roast for 15 minutes.
Meanwhile, beat eggs and cream in a large bowl. Add cheese, sundried tomatoes and remaining ½ teaspoon salt and stir to combine.
Lightly oil a cast iron skillet (or another 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.
Once out of the oven, allow the frittata to rest for 5 minutes before slicing.