INGREDIENTS
3 t (750 mL) broccoli, dried bouquets and peeled, chopped up
2 c. to tab (30 ml) olive oil
1/4 tsp. tsp (1 mL) hot pepper flakes
3 cloves garlic, chopped finely
3 green onions, thinly sliced
1 lemon
8 eggs
1 cup (250 mL) grated Parmesan cheese
PREPARATION
1. In a nonstick frying pan 10-inch (25 cm) in diameter baking, put the broccoli and add 1/2 cup (125 ml) of water. Bring to boil. Cover and cook on means of 2 to 3 minutes or until broccoli is tender-crisp. Remove cover and continue cooking over medium-high heat for about 4 minutes or until the water has completely evaporated. Add 1 tsp. to tab (15 ml) of oil, hot pepper flakes, garlic and green onions and cook for 1 to 2 minutes or until vegetables are lightly browned. Remove from heat.
2. Grate and squeeze the lemon to obtain 1/2 tsp. tsp (2 mL) zest and 2 Tbsp. makers (10 ml) of juice. In a bowl, using a whisk, mix eggs, parmesan, lemon juice and zest. Add preparing broccoli and mix.
3. Wipe skillet with paper towels. Heat the remaining oil over medium heat. Pour the egg mixture into the pan and spread evenly. Cook over medium-low heat for 5 to 6 minutes or until the frittata begins to take but the top is still runny (using a spatula, gently lift the edge of the frittata to drag uncooked eggs below).
4. Bake in preheated oven at 400 ° F (200 ° C) for 7 to 10 minutes or until the top of the frittata has set.
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