Super easy. Super good. Breakfast, lunch, or dinner. Charring the broccoli adds way more flavour to this otherwise pretty boring vegetable. If you don’t like goat cheese feel free to swap for feta, aged cheddar or even smoked gouda! All would be equally delicious. Be sure to not overcook the frittata. If it's spongy and dry that means it's overcooked. You want to remove it from the oven while still a little wiggly, it will continue to cook as it sits and will be lusciously custardy like a good soft scramble.
Prep: 5 min
Cook: 25 min
Total: 30 min
3 tbsp olive oil
1 clove garlic - shredded or crushed
Pinch of red pepper flakes (optional)
10 large eggs
1 medium head broccoli - trimmed and cut into small florets
1 cup goat cheese - crumbled
Salt and pepper
Pre heat oven to 425’
Line a large baking sheet with parchment paper. Toss broccoli in 3 tbsp of olive oil, season with salt and pepper. Bake on bottom rack of oven for 15 minutes until charred and tender, add garlic to hot broccoli and toss.
Meanwhile whisk together eggs, red pepper flakes, ½ tsp salt and freshly cracked black pepper.
Reduce oven temp to 350’
Arrange broccoli in a 10 inch skillet (preferably cast iron) and all the oil ad garlic from the baking sheet and then add crumbled goat cheese on top. Pour egg mixture over and place in the oven.
Bake for 15 minutes or until centre is just about set but just a tiny bit wiggly. Remove from oven and allow to cool for 5 minutes before cutting and serving.
Serve with a salad for a light meal or sandwich between sourdough with some avocado and hot sauce - yum.