Broccoli, Smoked Mozzarella And Roasted Red Pepper Frittata Recipe

Mar 29, 2014 9:15 am

A vegetarian frittata recipe packed with flavor

Photo: Kate Sears
Photo: Kate Sears
Start your day off with a satisfying frittata of mozzarella, red peppers and broccoli.
 

Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome. Utilizing protein-rich ingredients in innovative ways  and learning to master umami   all contribute to a supremely satisfying meal. 

Smoked mozzarella (which has a savory, meaty quality), salty Parmigiano-Reggiano, sweet roasted red peppers, and broccoli (with its vegetal and slightly bitter flavor) add up to a complex, balanced, and satisfying breakfast or brunch dish. Save the broccoli stalks for soup or salad.

Reprinted with permission from Meatless All Day

Servings: 4 -6

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 garlic, finely chopped
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 Parmigiano-Reggiano, freshly grated
Directions: 
  1. Heat the oven to 375°F.
  2. In a large bowl, whisk together the eggs, 1/2 teaspoon salt, 8 grinds pepper, and the red pepper flakes until smooth. Set aside.
  3. Heat 2 tablespoons of oil in a heavy, nonstick, oven-proof frying pan over medium heat.
  4. When the oil is hot, add the garlic and sauté until aromatic, about 1 minute. Immediately add the remaining oil and the broccoli (you don’t want the garlic to burn). 
  5. Sprinkle the broccoli evenly with 1/4 teaspoon salt and 8 grinds pepper, and sauté until tender but still slightly firm, about 5 minutes (poke with a fork to check).
  6. Make sure the broccoli florets are evenly spaced in one layer, and then pour in the seasoned egg mixture.
  7. Gently shake the pan so the eggs spread evenly.
  8. 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.
  9. Transfer to the oven, and cook until the eggs are firm and the cheese has melted, about 15 minutes.
  10. Let cool slightly, then serve straight from the pan or on a platter pepper side up.

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Level of Difficulty: 
Moderate
Prep Time: 
30 minutes plus cooling time
Cooking Time: 
30 minutes
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