[Recipe] Broccoli Frittata

So I get Food & Wine Magazine but I honestly almost never get the time to read through all of each issue. This month, however, I made it a point to sit down and flip through. I came across a few recipes I liked¬†(basically every one they had) and ripped out/filed (yes I file ripped out magazine recipes in a big file box haha). I usually don’t get past there, if I even make it to that point. BUT I was inspired (and happened to have the ingredients) for one so I made it this morning. Broccoli frittata from Allison Adato’s new book, Smart Chefs Stay Slim (which I definitely want to pick up now). Anyway, thought I’d share it with the crew. Try it. Super easy and delicious. ūüôā¬†

Broccoli Frittata  


  • 6-8 eggs¬†
  • 1 garlic clove (thinly sliced)¬†
  • 2 T olive oil¬†
  • 2-3 C broccoli florets (chopped)¬†
  • 1/4 t crushed red pepper¬†
  • 1/4-1/2 C grated cheese (they called for¬†parmesan¬†but I used feta and it tasted great)¬†
  • S/P


  1. Preheat oven to 350
  2. In a 10-9in ovenproof skillet, cook the garlic in 1T of oil over moderately high heat for approx 1 minute 
  3. Add the broccoli and red pepper and cook for approx 1 minute 
  4. Stir in 2T water, season with salt and pepper and cover 
  5. Turn down to moderate and cook until broccoli is crisp-tender 
  6. Remove from heat and let cool 
  7. In a bowl, whisk eggs with salt and pepper 
  8. Stir in broccoli 
  9. Return the skillet to the stove and heat the remaining 1T of oil 
  10. Add egg mixture and cook over moderately low heat until set around the edges 
  11. Sprinkle with cheese then transfer skillet to oven
  12. Bake until the center of eggs is just set 
  13. Enjoy!