Broccoli & Cheddar Frittata
Can we play the top 5 cookbook game? Like the food nerd I am, I always love hearing about favorite cookbooks. I request new titles from the library every couple of weeks then bring them into bed at night to read like a novel. I would love some suggestions to add to my list. Comment below with the handful of books that you use the most (rather then think are the most beautiful – we can play that game another time).
Okay, here are mine:
–The Fresh & Green Table
–Super Natural Cooking
–The Nourished Kitchen
–Bon Appetit Magazine
–Plenty
Ones I have my eye on but haven’t checked out yet – At Home in the Whole Foods Kitchen, One Pot, My New Roots, and The Kitchn Cookbook.
Part of this request comes from the fact that I’m officially cooking for a family of four. This little one year old of ours loves to eat. I don’t think he’s every turned anything down (once puckered at sour yogurt). It’s so interesting to see how different our boys’ tastes are. Last night, we had BLTs for dinner with the last stock of farm fresh beefsteak tomatoes (which you should do by the way) and Dylan wanted nothing to do with the bacon while Gray had four slices.
Broccoli & Cheddar Frittata
Slightly adapted from The Fresh & Green Table
1/2 pound unpeeled small potatoes, I used a mix of purple and red
2 1/2 tablespoons unsalted butter
1/2 cup thinly sliced scallions
1 tablespoon plus 1 teaspoon olive oil
1 broccoli crown, cut into small florets (about 3 cups)
7 large eggs
1/3 cup whole milk
1/3 cup heavy cream
1/8 teaspoon Worcestershire sauce
1 1/2 cups extra-sharp cheddar, coarsely grated
Kosher salt and black pepper
1. Preheat the oven to 375F and position a rack in the center.
2. Put the potatoes and 1 teaspoon of salt in a medium saucepan, add enough water to cover by 1 inch. Bring to a boil, reduce the heat, and simmer until tender, about 10 minutes. Drain well, sprinkle with salt and pepper, and set aside to cool.
3. In a 10-inch ovenproof skillet (a cast-iron skillet is perfect), melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the scallions, broccoli, and 1/4 teaspoon salt. Cover and cook for 2 minutes (the florets will be bright green and starting to brown on the bottom). Uncover and cook, stirring, until the florets are mostly brown on all sides and have lost much (but not all) of their stiffness, 3 to 4 minutes more. Add the broccoli mix to the potatoes and set aside to cool. Wipe out the skillet.
4. In a large bowl, whisk together the eggs, milk, cream, 1/2 teaspoon of salt, Worcestershire sauce, and pepper. Stir in the cheese then fold in the vegetables.
5. Return the skillet to medium-high and toss in the remaining 1/2 tablespoon of butter and 1 teaspoon of olive oil. When the butter has melted, pour all the frittata mixture into the hot pan. Using a rubber spatula, gently stir once or twice to move the mix around so that everything is even. Let the pan sit on the heat until the custard begins to set – 1 to 2 minutes. Transfer pan to the preheated oven and bake until frittata is puffed and golden, about 25 minutes (I like mine with crisp cheesy edges).