12 large organic eggs
1/3 c. organic 1% low-fat milk, milk of choice, or water
1/4 c. Parmesan cheese or dairy-free alternative
2 Tbsp. cold-pressed extra-virgin olive oil, divided
1 Tbsp. minced fresh tarragon
1/2 tsp. salt, divided
4 c. broccoli florets, cut into 1/2-inch pieces
1 shallot, minced
1 tsp. ground turmeric
1/4 tsp. pepper
3 Tbsp. water
1/2 tsp. grated lemon zest
1/2 tsp. lemon juice
Place oven rack in middle position and preheat oven to 350 degrees.
Whisk eggs, milk, Parmesan cheese, 1 Tbsp. oil, tarragon, and 1/4
tsp. salt in a bowl until well combined. Heat remaining 1 Tbsp.
oil in a 12-inch oven-safe nonstick skillet over medium high heat
until shimmering. Add broccoli, shallot, turmeric, 1/4 tsp. salt
and pepper and cook, stirring frequently, until broccoli is
crisp-tender and spotty brown, 7 to 9 minutes.
Stir in water, lemon zest and lemon juice and continue to cook,
stirring constantly, until broccoli is just tender and no water
remains in skillet, about 1 minute longer.
Add egg mixture and cook, using a rubber spatula to stir and scrape
the bottom of the skillet until large curds form and the spatula
leaves a trail through eggs but eggs are still very wet, about 30
seconds. Smooth curd into an even layer and cook, without
stirring, 30 seconds.
Transfer the skillet to preheated oven and bake until frittata is
slightly puffy and the surface bounces back when lightly pressed, 5
to 8 minutes. Using a rubber spatula, loosen frittata from the
skillet and transfer to a cutting board. Let sit 5 minutes before
slicing and serving.
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