Total Time: 40 minutes
RECIPE OVERVIEW To make a substantial, veggie-packed frittata, we use a dozen eggs and a full 4 cups of broccoli, chopping the florets small so that they will be surrounded by the eggs, ensuring a cohesive whole. Adding healthful turmeric and black pepper gives the filling a bold, slightly spicy flavor. We opt for Parmesan cheese, since a little bit goes a long way in terms of cheesy flavor; just ¼ cup is all that’s needed. To ensure that our frittata cooks fully and evenly, we start it on the stovetop, stirring until a spatula leaves a trail in the curds, and then we transfer it to the oven to gently finish. Adding milk and salt to the eggs ensures that they stay tender and fluffy, as the liquid makes it harder for the proteins to coagulate and turn rubbery and the salt weakens their interactions and produces a softer curd. This frittata can be served warm or at room temperature. When paired with a salad, it makes a nice meal.
12 large eggs
⅓ cup 1 percent low-fat milk or water
¼ cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh tarragon
½ teaspoon table salt, divided
12 ounces broccoli florets, cut into ½-inch pieces (4 cups)
1 shallot, minced
1 teaspoon ground turmeric
¼ teaspoon pepper
3 tablespoons water
½ teaspoon grated lemon zest plus ½ teaspoon juice
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, Parmesan, 1 tablespoon oil, tarragon, and ¼ teaspoon salt in bowl until well combined.
2. Heat remaining 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add broccoli, shallot, turmeric, pepper, and remaining ¼ teaspoon salt and cook, stirring frequently,frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Stir in water and lemon zest and juice and continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer.
3. Add egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 5 to 8 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let sit for 5 minutes before slicing and serving.