Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Trim the broccoli and cut into small florets. In a medium bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 10 minutes, or until tender-crisp.
- While the broccoli roasts, whisk the eggs in a large bowl with the Parmigiano Reggiano, salt, and pepper. Set aside.
- Heat the remaining 6 tablespoons of olive oil in a 10-inch ovenproof skillet over medium heat. Add the sliced red onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic and red pepper flakes and cook until fragrant, about 1 minute more.
- Add the roasted broccoli to the skillet with the onions and garlic. Pour the egg mixture evenly over the vegetables.
- Cook on the stovetop for 2-3 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and set in the center.
- Let the frittata cool slightly in the skillet before slicing. Squeeze fresh lemon juice over the top, if desired. Serve warm, with extra Parmigiano Reggiano and olive oil for drizzling.
Notes
This frittata is versatile. Feel free to add other cooked vegetables like spinach, mushrooms, or bell peppers. It's also delicious served cold or at room temperature, making it a great option for lunches.