Andrew Feinberg's Slow-Baked Broccoli Frittata
Genius Recipes
Photo by James Ransom
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 45 Minutes
"Instead of cooking the eggs quickly in a hot oven," chef Andrew Feinberg says, "I cook them slowly in a low oven and the result is a very custardy and creamy texture that traditional frittata do not have." This recipe is adapted from Andrew Feinberg, chef/owner of Franny's and Marco's in Brooklyn, NY.
Ingredients
- 10 large eggs
- 2 1/2 tablespoon grated Parmigiano Reggiano, plus more for serving
- 1 teaspoon kosher salt, plus more
- 40 turns of a black pepper mill
- 7 tablespoon extra-virgin olive oil, divided, plus more for serving
- 1 medium (1-pound) head of broccoli (4 cups once trimmed)
- 1/2 red onion, thinly sliced
- 1 heaping tablespoon chopped garlic
- 1/8 teaspoon plus 1 large pinch of dried red pepper flakes
- 1 squeeze fresh lemon juice, to taste
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Andrew Feinberg's Slow-Baked Broccoli Frittata
Directions
- Step 1
Heat the oven to 400°F. In a large bowl, whisk the eggs, cheese, 1 teaspoon of the salt, and the black pepper; set aside.
- Step 2
Trim ½ inch off the stem of the broccoli. Using a knife, separate all the florets from the base, leaving the stem attached. Cut the florets in half (you can cut any especially large ones into quarters so all are evenly sized).
- Step 3
In a 10- to 11-inch oven-safe sauté pan over medium-high heat, warm ¼ cup of the oil. Cook the broccoli, mostly undisturbed to develop a nice brown color on one side, then turn and season with salt. Transfer the pan to the oven and roast for 10 to 15 minutes, until tender.
- Step 4
In another 10- to 11-inch sauté pan over medium-high heat, warm 2 tablespoons of the oil. Add the onions, season with salt, and cook, stirring occasionally, for 3 to 5 minutes, until lightly browned.
- Step 5
Once the broccoli is roasted, return the pan to the stovetop and reduce the oven temperature to 300°F.
- Step 6
Heat the broccoli over medium heat, then add the garlic, red pepper flakes, and 1 tablespoon of the oil. Carefully cook, stirring occasionally, for 1 minute, so as not to burn the garlic. Add the onions to the broccoli and mix well to combine. Add the egg mixture, increase the heat to high, and cook for 30 seconds.
- Step 7
Transfer the pan to the oven and bake for 25 to 30 minutes, until the eggs are just set. Using a rubber spatula, turn out the frittata onto a serving plate. Squeeze the lemon juice over the top, drizzle with oil, and sprinkle with Parmigiano Reggiano.