What’s more simple than eggs for dinner? And, since we’re adding veg to this, it’s the perfect Meatless Monday meal. (Actually, this would be good for brunch, or breakfast or lunch … even packed in lunch boxes!). I like things a little spicy, but my youngest is just now embracing the wonderful world of chiles, so we add just a little bit of dried chile to the eggs, and then serve with additional hot sauce. We served this with warmed chapatis.
I found the original recipe of Food52, which is an amazing resource for recipes of all genres. If you haven't checked out that website, I hope you have the chance to do so soon.
Original recipe found on Food52
6 tablespoons extra-virgin olive oil, divided, plus more for serving
1 large head of broccoli (5-6 cups once trimmed)
1 large red onion, sliced thinly
12 large eggs
1 teaspoon kosher salt, plus more to taste
40 turns from a black pepper mill
3 cloves of garlic, minced/chopped
Dried chile flakes (to taste)
1 squeeze lemon, to taste, for serving
Grated Parmigiano Reggiano, for serving
Preheat oven to 400° F. Spread the broccoli over a baking sheet, sprinkle with 3 T olive oil, and toss to coat. Roast broccoli until lightly browned and mostly tender, about 30 minutes. Remove from oven and set aside.
Reduce oven temperature to 300° F.
In a large sauté pan, cook the onion in 3 tablespoons of olive oil, adding kosher salt to taste. Cook the onions for about 3 to 5 minutes over medium-high heat until lightly browned.
While the onion is cooking, crack eggs in a medium bowl. Add salt and pepper to the eggs. Set aside.
Once onion is lightly browned, add broccoli, the garlic and chile to the onion in the pan. Add the egg mixture and let cook for 30 seconds over high heat. Transfer the pan to the oven and let the frittata cook until the eggs are just set.
Should be about 25 to 30 minutes. Remove the pan from the oven and then turn the frittata out with a rubber spatula onto a serving plate. Squeeze lemon juice over the top, drizzle extra virgin olive oil, and sprinkle with Parmigiano Reggiano to taste.