Breakfast / Dinner / Lunch
Tools You'll Need
- Measuring Spoons
- Measuring Cups
- 10-inch Ovenproof Nonstick Skillet
- Medium Mixing Bowl
- Rubber Spatula
- 2 tablespoons butter, divided
- 1 cup broccoli, roughly chopped
- Pinch of crushed red pepper flakes (optional
- 2 tablespoons water
- 6 large eggs
- 1 tablespoon extra-virgin olive oil
- 1 avocado, sliced
- 1 oz goat cheese, crumbled
- Kosher salt and pepper to taste
Preheat the oven to 350°.
In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the butter.
Cook broccoli and red pepper
Once butter is melted, add the broccoli and crushed red pepper and cook for 1 minute.
Stir in water and seasoning
Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is tender, about 2 minutes. Remove from heat, set aside and let cool.
Using a medium mixing bowl, whisk together 6 large eggs.
Add broccoli and stir together using a rubber spatula to combine.
Coat pan with oil and butter
Heat remaining tablespoon of butter along with the olive oil in the pan you used for the broccoli mixture. (Be sure to swirl the pan to coat well.)
Add egg mixture
Add egg mixture and cook on medium-low heat until edges begin to set, about 3 minutes.
Arrange avocado and goat cheese
Arrange slices of avocado around the egg mixture and sprinkle goat cheese on top.
Season with salt and pepper.
Transfer to preheated oven and bake the frittata until the center is just set, about 8-10 minutes.
Let frittata cool in skillet for 5 minutes, then using a spatula slide onto a cutting board, plate, or just cut it right out of the pan.
Cut and serve
Cut into wedges and serve.