Broccoli, Smoked Mozzarella, and Roasted Red Pepper Frittata

Serve the frittata alongside arugula tossed with lemon vinaigrette and wedges of ciabatta.

Broccoli, Smoked Mozzarella, and Roasted Red Pepper Frittata
Servings: 4 to 6 Prep 20 mins Total Time 35 mins

Ingredients

  • 10 large eggs
  • 3/4 teaspoon coarse salt, divided
  • 16 grinds black pepper, divided
  • 1/8 teaspoon crushed red pepper flakes
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons finely chopped garlic
  • 3 cups 1 1/2-inch broccoli florets
  • 1 12 ounce jar roasted red peppers, drained well and coarsely chopped
  • 1/2 pound smoked mozzarella, thinly sliced
  • 1/2 heaping packed cup freshly grated Parmigiano-Reggiano

Make It

1. Heat the oven to 375 degrees F. In a large bowl, whisk together the eggs, 1/2 teaspoon salt, 8 grinds pepper, and the red pepper flakes until smooth. Set aside. Heat 2 tablespoons oil in a heavy, nonstick, oven-proof frying pan over medium heat.

2. When the oil is hot, add the garlic and saute until aromatic, about 1 minute. Immediately add the remaining oil and the broccoli (you don't want the garlic to burn). Sprinkle the broccoli evenly with 1/4 teaspoon salt and 8 grinds pepper, and saute until tender but still slightly firm, about 5 minutes (poke with a fork to check).

3. Make sure the broccoli florets are evenly spaced in one layer, and then pour in the seasoned egg mixture. Gently shake the pan so the eggs spread evenly. Arrange the peppers and cheeses evenly over the top of the frittata, and let it continue to cook until the edges are set, about another 4 minutes.

4. Transfer to the oven, and cook until the eggs are firm and the cheese has melted, about 15 minutes. Let cool slightly, then serve straight from the pan or on a platter pepper side up.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 532, Fat, total (g): 39, sat. fat (g): 15, carb. (g): 10, fiber (g): 3, sugar (g): 2, pro. (g): 36, sodium (mg): 1130, calcium (mg): 539, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.