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