12 ounces broccolini, stalks split if needed to make them 1/2 to 3/4 in. wide (tops can be wider)
8 large eggs
1/2 cup milk
1/2 pound cambozola cheese or 1/4 lb. each brie and Stilton cheese, chopped, divided
Instructions
1. In a 12-in. ovenproof frying pan over medium heat,
cook shallots and thyme in 2 tbsp. butter with 1/4
tsp. each salt and pepper, stirring occasionally,
until shallots are softened, 7 to 10 minutes.
Transfer to a bowl and set aside.
2. Pour 1 cup water into frying pan (no need to
wash). Add 1/4 tsp. each salt and pepper and the
broccolini. Cover and bring to a boil over high heat.
Reduce heat and simmer until broccolini is just
tender, 7 to 10 minutes. Drain.
3. Meanwhile, whisk eggs in a large bowl to blend
with milk and remaining 1/4 tsp. each salt and
pepper. Stir in shallot mixture and half the cheese.
Preheat broiler with a rack set 3 to 4 in. from heat.
4. Set same frying pan over medium heat. When hot,
add remaining 1 tbsp. butter and swirl to melt and
coat pan (including up the sides). Arrange broccolini
evenly in pan, alternating stalks and tops. Pour egg
mixture over it, distributing shallots and cheese but
leaving some broccolini showing. Cook, tilting pan
and using a spatula to lift up frittata's outer edge
and let eggs run underneath, until eggs no longer
flow easily, 4 minutes. Reduce heat to low and cover
pan. Cook until frittata is almost set, 2 to 6
minutes.
5. Scatter remaining cheese over frittata. Broil
until lightly browned, 1 to 3 minutes. Let cool at
least 5 minutes. Loosen frittata from edges, then cut
into wedges with a sharp knife.
Originally Submitted
2/15/2015
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