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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |