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Broccoli and Rosemary Frittata

Yordanka KovachevaYordanka Kovacheva
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Broccoli and Rosemary Frittata
Image: Yordanka Kovacheva
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12/06/2024
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
4
"It is a good thing that you can find broccoli in the market all year round, so you can prepare this gorgeous broccoli frittata with a hint of rosemary tonight"

Ingredients

  • broccoli - 10.5 oz (300 g) only the florets without the stems
  • parmesan - 1.8 oz (50 g)
  • mozzarella - 4.4 oz (125 g)
  • cooking cream - 4 tbsp (60 ml)
  • eggs - 4 XL
  • olive oil - 3 tbsp (40 ml)
  • onion - 1/2 head
  • fresh onion - 1 stalk
  • garlic - 1 clove
  • rosemary - 2 - 3 sprigs, fresh
  • hot pepper - 1/2 dried
  • saffron - 1 pinch
  • salt - 2 pinches or to taste
measures

How to make

Heat the olive oil in a pan and lightly fry the two types of onion and garlic, chopped + half of the fresh and chopped rosemary and the crushed hot pepper (without the seeds).

During this time, wash and drain the broccoli florets well and cut them into small pieces.

Add the broccoli to the onion and sauté for 5 minutes.

Transfer the vegetables to a bowl.

Separately, in another bowl, beat the eggs with the salt and add the cream, the saffron, the remaining chopped rosemary and the finely grated Parmesan.

Pour the mixture into the bowl with the vegetables and mix.

Transfer to a pan with a diameter of 8.5″ (22 cm), previously greased.

Bake the frittata in a 360°F (180 °C) oven for about 20 minutes. When 5 minutes remain, sprinkle with the grated mozzarella.

* You can cook this rosemary-scented broccoli frittata directly in a pan on the stove and then just transfer it to the oven on top, to finish baking on top and melt the mozzarella.

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