Broccoli frittata Recipe

Name: Broccoli frittata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: per 6 servings
Ingredients: 6 eggs; 1 broccoli; 1 oz grated Pecorino cheese; 1 oz grated Parmigiano Reggiano cheese; 1 clove of garlic; 3 tablespoons extra virgin olive oil; salt and pepper to taste

Ingredients

6 eggs
1 broccoli
1 oz grated Pecorino cheese
1 oz grated Parmigiano Reggiano cheese
1 clove of garlic
3 tablespoons extra virgin olive oil
salt and pepper to taste

PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD per 6 servings

Instructions

Wash the broccoli and boil in salted water for several minutes.
Saute the garlic in frying pan with a little extra virgin olive oil.
Drain the broccoli, divide into florets, thinly slice and season with a pinch of salt.
Add broccoli to the pan of hot oil, cover with a lid and finish cooking. Then, remove the garlic.
Beat the eggs in a bowl, add the pecorino and Parmigiano Reggiano, then add salt, pepper and the broccoli.
Heat a little oil in a pan. Once hot add the egg and broccoli mixture.
Stir for a moment and when the frittata begins to thicken, gently shake the pan so that it doesn’t stick to the bottom.
Then flip the frittata by turning it upside down on a large plate.
Brown the frittata on the other side and serve on a platter.