On our anniversary this year, Ron woke up, juiced some organic fruits and vegetables, and brought me a huge glass in bed. He was all set to make me breakfast, but I stopped him. We had an appointment and time was running short.
We were home in time for a nice brunch, and I shooed him out of the kitchen. I knew what I wanted to make for our special day. We recently picked up some amazing organic broccoli at the farmers’ market and I had been toying with the idea of a broccoli frittata for some time, just had to wait for it to be in season. Doesn’t that just sound like my home state? A California Broccoli Frittata!
The broccoli was softened a bit by boiling it for a few minutes before adding it to the skillet to sauté with the yellow bell pepper and scallions. I think the broccoli adds heartiness to the frittata while the yellow bell pepper adds in the sweetness and the scallions add a lighter touch of fresh onion to the mix instead of adding in regular slices of onion.
- 5 organic and cage-free eggs, preferably large
- 1/4 cup of almond milk, plain and unsweetened
- 1 organic yellow bell pepper, sliced, then coarsely chopped
- 1 head of organic broccoli, chopped into small individual pieces
- 3 sprigs of scallions, chopped
- 1 teaspoon of dried oregano
- sea salt and fresh ground black pepper
- 1 tablespoon of virgin coconut oil
Wash and chop the broccoli, scallions and yellow bell pepper. In a medium size pot, bring four cups of water to a boil and add in the broccoli. Boil for a three to four minutes until softened a bit. Pour the broccoli into a colander to drain excess water. Set aside.
Next, in a medium size nonreactive bowl, add in the eggs, almond milk, dried oregano, a pinch of fresh ground black pepper. Whisk until all the ingredients are well-blended and set aside.
In a large oven-safe skillet, add one tablespoon of virgin coconut oil over medium heat. When the oil is hot, add in the yellow bell pepper and a pinch of sea salt. Saute for about four to five minutes until softened. Now add in the broccoli and scallions plus a pinch of fresh ground black pepper. Cook for about three minutes.
Turn the heat down to medium low and add in the egg mixture. Let the egg mixture spread across the pan and do not try to mix it. Let it sit naturally, going where it wants to. Let it cook for approximately four minutes until the entire edge become solid and the center of the frittata is still uncooked, but wiggles and does not appear to be too runny.
Next turn your broiler on high and place the pan on the center rack. Let it broil for five minutes, or until the frittata starts to bubble and edges turn golden brown and separates from the side of the skillet. That’s what you want to look for. Be sure to keep your oven light on to check on it so it doesn’t burn because some broilers are hotter than others.
Remove from broiler and let it sit for a couple minutes. Transfer to a circular plate and serve immediately.
The best thing I like about making a frittata is you can add almost anything your heart desires. An old friend of mine showed me how to make the frittata years ago. It had vegetables, with bits of freshly cooked bacon and cheese. Everyone should know the basic techniques of making a great frittata. Once you master the basic concepts, you can create your own variations for years to come. I hope you’ve enjoyed learning them from me. Bon appétit!