A perfect meal than combines vegetables such as Broccoli, cheese such as Asiago and free-range eggs. And it’s also perfect as a sandwich-filling.
The difference between Italian Frittata and an omelette is that Frittata must be turned and cooked on both sides.
Serves 2, Preparation time 10 mins, Cooking time 10-15 mins
- 6 free-range Eggs
- 200 g fresh or frozen broccoli
- 80 g Italian Asiago cheese, grated
- 40 g grated Parmigiano (Parmesan)
- 1 clove of garlic
- salt and pepper to taste
- Nutmeg, a pinch
- 2 EVOO spoons – Extra Virgin Olive Oil
Clean up the broccoli and get all the tender florets.
Bring the water to the boil in a saucepan, put the broccoli, a pinch of salt and cover with a lid and cook for about 8 minutes, then drain and let them cool down a little at room temperature.
Meantime, brown the clove of garlic in a non-stick pan with a spoonful of EVOO for a couple of minutes, then add broccoli and sauté a few minutes, 8 at most or until tender.
Whisk the eggs in a fairly large bowl, add the Parmesan, a pinch of salt, pepper and nutmeg, mix well.
Grate Asiago cheese and add both it and broccoli to the eggs mixture.
Stir thoroughly and pour the mixture back in the pan with the remaining tbsp of EVOO. Distribute the eggs mixture evenly and cook on medium heat for 10 mins.
Frittata will be almost ready when its edges start to come off the pan. You can verify whether it’s cooked through by gently lifting the edges with a kitchen spatula.
Turn it to make it cook on both sides.
Tip: you can use the lid or a wide plate to help you turning it without breaking it: place the plate on top of the pan, covering it like a lid, then turn the pan over whilst keeping the plate firm. Put the pan back on the fire and let the frittata slides from the plate to the pan.
Cook it further 5 minutes, carefully pressing down the centre with the spatula to make sure it will cook evenly.
Tip: for a lighter Frittata you can oven-bake it by placing it in a baking tray lined with baking paper and bake for about 20 minutes to 180 C.