Broccolini and goat cheese frittata
Roasted broccolini and fresh goat cheese are the perfect way to start your day.
Omelets are great, but frittata are better! Especially this frittata, bursting with fresh veggies, rich goat cheese, and lots of flavor. You probably won't want to share! The key to a good frittata is cooking it slow and low when it's in the oven, to prevent the eggs from over-browning.
Also, frittatas are a great make-ahead meal for breakfast. Depending on the ingredients, they hold up fairly well in the fridge for about a week. Simply warm 'em up in the oven while you're getting ready for the office!
- 1/4 pound broccolini
- 8 ounces cherry tomatoes, sliced
- 6 large eggs
- 2 tablespoons cream
- 1 ounce goat cheese
- 1 tablespoon butter
- sea salt
- cracked black pepper
Trim the broccolini, removing any green leaves, and cutting it into equal parts. By the way, broccolini is not baby broccoli. It was given this name because how similar the two vegetables look, but it's actually a hybrid version of broccoli.
In a small oven-safe fry pan, melt the butter over a medium heat. Add in the broccolini and saute it until it just starts to brighten up. Add in the sliced cherry tomatoes and saute for about 10 seconds.
Crack the eggs into a small mixing bowl and whisk in the cream, until the mixture is a light yellow and frothy.
Add the egg mixture to the fry pan, evenly distributing it. Cook until the edges just begin to firm. Add in the goat cheese, dividing it amongst the frittata.
Transfer the pan to a pre-heated oven, baking it for 20 minutes at 350 degrees, or until the eggs are completely set. Watch it carefully as the eggs will brown.
Related Topics: Vegetarian