We announced yesterday that we would be doing an Ingredient Spotlight on broccoli this week. Just because the Supreme Court won’t argue for broccoli, doesn’t mean that somebody shouldn’t. We’re kicking off our three-part broccoli recipe series with one of my favorite breakfasts, lunches, and dinners: the frittata. If you’ve never made a frittata, pick up a carton of eggs after work tonight, rummage through your fridge to see what produce needs some loving tonight, and get to it. Whenever I’m hosting brunch or looking to use some about-to-spoil produce, I pull out my cast iron skillet and crack some eggs. It’s a great go-to dish because you likely have all the ingredients needed hanging out in your fridge and pantry already (all screaming, “Frittata me!”). If you regularly stock eggs, onions, and perhaps some type of dairy, you’re all set.
Today our frittata of course features broccoli. For those that really have an “ick” factor around broccoli, this dish will help erase your nightmares of mushy overcooked broccoli. The broccoli keeps its bite and dressed up in indulgence – buttery caramelized onions and fingerling potatoes – you won’t be able to fathom how anyone could argue against it.
Broccoli and Fingerline Potato Frittata with Caramelized Onions
- 1/2 head of broccoli
- 1/2 lb. of fingerling potatoes or other baby potatoes
- 1 onion
- 6 to 7 eggs
- Optional: 1/2 cup of dairy (e.g., heavy whipping cream, buttermilk, milk, creme fraiche) – we’ve used creme fraiche
- Optional: 1 cup of cheese (e.g., cheddar, swiss, jack, gruyere) – we’ve used gruyere
- Olive oil
- Salt & pepper
- Broccoli: wash and chop into small bite sized pieces
- Potatoes: scrub and slice thinly (it’s OK to leave the skin on)
- Onions: slice into thin strips
- Eggs: crack eggs into a medium-sized bowl
- Cheese: grate cheese
- Preheat oven to 400 degrees
- Heat up a cast iron skillet over medium-high heat; add 1.5 tbs. of olive oil. Wait until the oil has warmed up (you can tell by tipping the pan back and forth – once you see striations or the oil start to disperse, it’s ready) and add the onions. Add a dash of salt, and toss with tongs or a wooden spoon until the onions are coated in oil. Toss every few minutes but let them slowly brown in the pan over the next 15 minutes
- While the onions are caramelizing, whisk eggs with dairy ingredients (in our case creme fraiche and gruyere). Add 1 tsp of salt and 1/4 tsp of ground pepper
- After the onions have cooked for about 15 minutes, add the broccoli and potatoes with another dash of salt; mix all ingredients together. Saute for about 3 more minutes.
- Pour egg mixture into the pan. Shake the pan a few times so that the egg mixture settles into all the crevices between the broccoli, potatoes, and caramelized onions.
- Place skillet in the oven and bake for 15 to 20 minutes until the top is a golden brown. Let cool for about 5 to 10 minutes. Slice and serve
- A brunch party: Mix some creme fraiche with chives and spoon a dollop on each slice. Serve with mimosas
- Boxed lunch: A bowl of quinoa. The frittata can be broken up to mix with the quinoa
- Breakfast for dinner: Toss together an elegant side salad (strawberries, spinach, and goat cheese is always a crowd pleaser). Serve with a glass of refreshing white wine