Ingredients

The following ingredients have 6 Servings
  • 1 large bunch of broccoli or enough to cover skillet (cut into small pieces.)
  • Extra virgin olive oil or canola oil
  • 10 large eggs (beaten)
  • Splash of cream (optional)
  • 1 handful basil torn into small pieces
  • 1 cup Fresh mozzarella cheese (cut into cubes or small thick slices)
  • Sea salt
  • Black pepper (freshly ground)
  • Touch of freshly grated nutmeg

Instruction

  • Saute broccoli in olive oil. Season with salt and pepper until cooked but still firm as it will continue to cook in oven.
  • Beat eggs. Add salt, pepper splash of fresh cream and just a touch of nutmeg. The cream results in a richer texture, but is not absolutely necessary. Once broccoli is sauteed, make sure the pan has enough oil on bottom and sides so that the eggs don’t stick, approximately 2 tablespoons. My pan is very well seasoned (cured) and I probably used 1 tablespoon. Add beaten eggs.
  • Arrange mozzarella evenly, but not covered all over.
  • Bake in a 375 degree oven for 25-40 minutes or until the middle is set. Check at 25 minutes. The time will depend on size of pan, your oven, etc.
  • Once frittata is removed from oven, allow to cool for at least 10 minutes. Cut into wedges.
  • Frittata is best served at room temperature.