Food Recipes Breakfast & Brunch Egg Dishes Broccoli Frittata Be the first to rate & review! Rich, creamy and aromatic, this broccoli-and-cheese frittata is special enough to serve to Sunday brunch guests, or quick and satisfying enough for a weeknight family dinner. Slideshow: More Broccoli Recipes By Ian Knauer Ian Knauer Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer. Food & Wine's Editorial Guidelines Published on February 23, 2015 Save Rate PRINT Share Close Photo: © Ian Knauer Active Time: 15 mins Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 3 tablespoons unsalted butter 2 shallots, sliced 2 garlic cloves, thinly sliced Kosher salt Freshly ground black pepper 3/4 pound broccoli, thick stems peeled, cut into flowerets 1/2 cup water 6 large eggs 1/2 cup half-and-half 1/4 cup finely grated Pecorino Romano cheese Directions Preheat oven to 350°. In a 10-inch ovenproof nonstick skillet, heat the butter over medium-high heat, then stir in the shallots, garlic, 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Cook, stirring occasionally, until the shallots and garlic are golden, about 5 minutes. Stir in the broccoli and water and cook, covered, until the broccoli is crisp-tender and the water is evaporated, 10 to 12 minutes. In a bowl, whisk together the eggs, half-and-half and cheese; pour the egg mixture into the skillet over the broccoli. Transfer the skillet to the oven and bake until the eggs are set, about 12 minutes. Let cool in the skillet for 5 minutes, then invert onto a serving plate, cut in quarters and serve. Originally appeared: June 2014 Rate It Print