The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that’s been cooked a bit too long into beaten eggs for a light, fluffy frittata.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch broccoli (about 1 pound), trimmed and cut into large florets
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground pepper
- 12 large eggs
- 1/3 cup heavy cream
- 1 cup shredded cheddar cheese
- Nonstick cooking spray
Instructions
- Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
- In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
- Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 524 |
| Total Fat | 41 g |
| Saturated Fat | 19 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 29 g |
| Cholesterol | 629 mg |
| Sodium | 753 mg |
| Serving Size | 1 of 4 servings |
| Calories | 524 |
| Total Fat | 41 g |
| Saturated Fat | 19 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 29 g |
| Cholesterol | 629 mg |
| Sodium | 753 mg |
Reviews
This technique is so time consuming. Just steam broccoli, add ingredients to skillet, stir to set eggs and broil until frittata is browned. Don’t complicate cooking.