Makes 8 first course servings. Makes 4 luncheon servings.
The calcium rich broccoli combined with the eggs makes for a complete and healthy dish. This frittata is delicious at room temperature, which makes it very easy to serve at any time.
- 1 small bunch broccoli, no more than1 pound
- 4 tablespoons extra-virgin olive oil
- 3 scallions including the green parts, thinly sliced
- 3 garlic cloves, finely chopped
- 1 jalapeno pepper, seeded, finely chopped (See Note)
- 5 large eggs, at room temperature.
- ½ cup tightly packed flat-leaf parsley, finely chopped
- Kosher salt
- Freshly ground pepper
- Cut broccoli florets into small pieces. Trim the stems, peel and cut into small pieces. Steam all until almost tender, about 2 minutes.
- Chop coarsely, in 2 batches, in a food processor. Empty into a bowl.
- Heat 2 tablespoons of the oil in a 12 inch non-stick skillet. Add the scallions, garlic and jalapeno. Sautee for 5 minutes over low heat. Add to the broccoli, along with the parsley.
- Whisk the eggs in a large bowl. Add the vegetables and season well with salt and pepper.
- Heat the remaining 2 tablespoons oil in the skillet over medium heat.
- Pour in the egg mixture, distributing the vegetables evenly, and reduce the heat to low. Cook the frittata, covered, over medium to low heat for 10-12 minutes. The sides will be set but the top still soft. Shake the pan once or twice during this period.
When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or eyes.