Broccoli Frittata
Adapted from Brassicas - Cooking the World's Healthiest Vegetables by Laura B. Russell.
Ingredients:
- 2 Tbsp extra-virgin olive oil
- 5-6 cloves garlic, minced fine
- 4 packed cups broccoli florets chopped in to bite sized pieces (save the stems to make a hearty soup)
- 1 cup grated pepper jack cheese
- Red chili flakes (optional) for heat
- 4 Tbsp ground flax seeds
- 6 eggs
- 1 Tbsp whole milk
- 1 Tbsp freshly ground black pepper
- Salt to taste
Method:
- Pre-heat the oven to 400F
- Heat the oil in the cast iron pan, add the garlic and lower the heat
- When the garlic is fragrant, add the broccoli and saute for a few minutes
- Sprinkle some water on the broccoli, close with a lid and let the broccoli soften for around 5 mins
- While the broccoli is cooking, whisk the eggs with a pinch of salt, black pepper and a tablespoon of milk
- Open the lid, sprinkle some salt, flax seed powder and red chili (if using) on the broccoli and mix
- Pat the broccoli to make an even layer at the bottom of the pan. (At this stage if you are not using an oven proof pan, transfer to a round baking dish)
- Sprinkle the cheese on top of the broccoli
- Pour the eggs on top of the broccoli and cook for around 2 minutes until the eggs start to set around the edges
- Transfer to the oven and cook for around 10 minutes (A knife inserted in to the frittata should come out clean)
- Remove from oven, and wait for it to cool a bit
- Slice and serve with some hot sauce