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Ham, Broccolini, and Red Pepper Frittata

Ham, Broccolini, and Red Pepper Frittata


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In a covered, 10-inch nonstick or ceramic skillet, bring ½-inch salted water to a boil. Wrap the handle of the pan in foil if it’s not ovenproof.

Add the broccolini and bell pepper and cook until crisp-tender, 4–5 minutes.

Drain.

Rinse and dry the skillet.

Meanwhile, in a medium bowl, beat the eggs and water and season to taste with salt and pepper.

Preheat the broiler.

Spray the bottom and sides of the same skillet with low-calorie cooking spray and place over medium heat.

Pour the eggs into skillet.

Stir in the ham and cooked vegetables and reduce the heat to medium-low.

Cover and cook, shaking the pan to loosen the eggs at the bottom, and lifting the edges to allow uncooked egg to flow underneath, until the edges are set but the center is still somewhat loose, 6–8 minutes.

Broil in oven 3–4 inches from the heat source until the frittata is golden and puffed at the edges and the eggs are set, 3–5 minutes.

Remove the frittata from the broiler and let it stand a couple minutes to finish the cooking.

Cut into wedges to serve.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.


Recipe Summary

  • 1 garlic clove (thinly sliced)
  • 2 tablespoons olive oil
  • 3 ½ cups broccoli florets
  • ¼ teaspoon crushed red pepper
  • Salt
  • Pepper
  • 8 large eggs
  • ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.



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