When my fridge is bare and I don’t feel like going to the grocery store, a humble Easy Weeknight Frittata normally saves the day!!!
Do you ever have days that are all consuming!? Where you are running from meeting to meeting or appointment to appointment and somehow you keep getting calls, texts or emails with more crap to add to your already full plate?
These are also normally the days when your kids are cranky or don’t want to go to bed. Or you start feeling like you are getting a cold. Seriously every little annoying thing that can go wrong does.
Hopefully days like this don’t happen all the time, but they definitely do happen, at least to me anyway. On those days, 5:30pm seems to roll around without me even noticing. And of course the last thing I want to do is cook an elaborate or laborious dinner.
These are normally mean 2 things at our house, either we pick something up or we make an Easy Weeknight Frittata.
OK although picking something up seems pretty easy, I stand by the belief that a homemade frittata is faster, much more nourishing and makes you feel way better. Plus it’s awesome as a leftover the next day!
Here is what’s awesome about frittatas:
- They are easy, fast and healthy.
- We always have eggs on hand.
- You can use pretty much any veggie you have on hand.
- Totally kid friendly.
- You can eat them for breakfast, lunch or dinner.
One of my favorites is this broccoli and cauliflower frittata. Simple but surprisingly tasty. Salty parmesan spiked eggs with lovely texture from the broccoli and cauliflower. It is an easy and delicious way to eat your protein and your veggies.
At our house, we pair the frittata with a crusty baguette, butter and lots of cheese slices. Cheddar, Manchego, Gouda, basically whatever we have on hand. For the grownups, I like serving this with a few olives on the side and a nice glass of Sauvignon Blanc, bubbly or crisp rose.
In conclusion, today calls for an Easy Weeknight Frittata with broccoli and cauliflower! It’s that kind of day.
Yields Serves 4
- 2 tablespoons olive oil
- 2 garlic clove, minced
- 1 1/2 cups broccoli, cut into small florets
- 1 1/2 cups cauliflower, cut into small florets
- 1/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon crushed black Pepper
- 7 large eggs
- 3 tablespoons heavy cream or whole milk
- 1/4 cup grated Parmigiano-Reggiano cheese,
- 1/4 cup cheddar cheese, shredded
- Preheat the oven to 350°F.
- In a 10-inch cast iron or ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the broccoli and cauliflower, and cook over medium heat. Add 2 tablespoons of water and cover.
- Cook for 10 minutes or until vegetables are tender. Remove skillet from heat.
- Add the garlic, stir and cook for 1 minute. Add crushed red pepper if using. And cook for another 30 seconds.
- In a bowl, whisk the eggs. Add salt and black pepper. Stir in the broccoli and cauliflower.
- Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the egg and veggie mixture. Sprinkle the frittata with cheeses.Cook over moderately low heat until set around the edge, 3- 5 minutes.
- Transfer the skillet to the hot oven and bake the frittata until the center is just set, about 10-12 minutes.
- Serve warm or at room temperature with bread, slices of cheese, olives, a simple salad, or a side of fruit.
You can make this recipe ahead of time. Save in the fridge for 3-4 days.