10 large eggs
One pound broccolini
1.5 cups Romano cheese
½ cup feta cheese
Two tablespoons olive oil
Pick off the leaves of the broccolini and cut the long stems into thinner stems
Bring salted water to a boil
Add the broccolini to the boiling water and cook for three minutes
Take out and let sit in ice cold water (this prevents further cooking)
Add both cheeses and stir
After cheese has been added, take the blanched broccolini and squeeze excess water out by placing it in a paper towel. Cut most of it into chunks. Leave three or four stems uncut to place on top of frittata. Add the cut broccolini
In a non-stick skillet, warm the olive oil. Once warm, add the egg mixture
Continue to cook 5 - 7 minutes
Preheat oven to 350 degrees
Once the frittata begins to move away from the side of the skillet, it’s time to bake it in the oven.
Strategically place the three or four long stems of broccolini on top of the frittata
Baking should take eight minutes. Wiggle the egg mixture around while in the oven until it no longer jiggles.
Take out of the oven and let it sit for 15 minutes
The frittata should slide out of the skillet onto a plate
The frittata gets better as the frittata sits and the flavors blend
Tip: After the frittata has finished cooking in the skillet, before adding it to the oven, run a knife along the edges to loosen from the skillet.
Tip: The less water your vegetables have before adding to the eggs, the better your frittata will firmly hold. Always drain excess water from your vegetables after cooking. Use a paper towel or a cheesecloth. Otherwise, your frittata may become soggy.