Make Ahead

Andrew Feinberg's Slow-Baked Broccoli Frittata

by:
March 15, 2022
4.4
18 Ratings
Andrew Feinberg's Slow-Baked Broccoli Frittata
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

"Instead of cooking the eggs quickly in a hot oven," chef Andrew Feinberg says, "I cook them slowly in a low oven and the result is a very custardy and creamy texture that traditional frittata do not have." This recipe is adapted from Andrew Feinberg, chef/owner of Franny's and Marco's in Brooklyn, NY. —Genius Recipes

What You'll Need
Ingredients
  • 10 large eggs
  • 2 1/2 tablespoons grated Parmigiano Reggiano, plus more for serving
  • 1 teaspoon kosher salt, plus more
  • 40 turns of a black pepper mill
  • 7 tablespoons extra-virgin olive oil, divided, plus more for serving
  • 1 medium (1-pound) head of broccoli (4 cups once trimmed)
  • 1/2 red onion, thinly sliced
  • 1 heaping tablespoon chopped garlic
  • 1/8 teaspoon plus 1 large pinch of dried red pepper flakes
  • 1 squeeze fresh lemon juice, to taste
Directions
  1. Heat the oven to 400°F. In a large bowl, whisk the eggs, cheese, 1 teaspoon of the salt, and the black pepper; set aside.
  2. Trim ½ inch off the stem of the broccoli. Using a knife, separate all the florets from the base, leaving the stem attached. Cut the florets in half (you can cut any especially large ones into quarters so all are evenly sized).
  3. In a 10- to 11-inch oven-safe sauté pan over medium-high heat, warm ¼ cup of the oil. Cook the broccoli, mostly undisturbed to develop a nice brown color on one side, then turn and season with salt. Transfer the pan to the oven and roast for 10 to 15 minutes, until tender.
  4. In another 10- to 11-inch sauté pan over medium-high heat, warm 2 tablespoons of the oil. Add the onions, season with salt, and cook, stirring occasionally, for 3 to 5 minutes, until lightly browned.
  5. Once the broccoli is roasted, return the pan to the stovetop and reduce the oven temperature to 300°F.
  6. Heat the broccoli over medium heat, then add the garlic, red pepper flakes, and 1 tablespoon of the oil. Carefully cook, stirring occasionally, for 1 minute, so as not to burn the garlic. Add the onions to the broccoli and mix well to combine. Add the egg mixture, increase the heat to high, and cook for 30 seconds.
  7. Transfer the pan to the oven and bake for 25 to 30 minutes, until the eggs are just set. Using a rubber spatula, turn out the frittata onto a serving plate. Squeeze the lemon juice over the top, drizzle with oil, and sprinkle with Parmigiano Reggiano.
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See what other Food52ers are saying.

  • mwang
    mwang
  • AntoniaJames
    AntoniaJames
  • MMH
    MMH
  • ccsinclair
    ccsinclair
  • Jim Ruggirello
    Jim Ruggirello
Genius Recipes

Recipe by: Genius Recipes

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43 Reviews

mwang
mwang January 9, 2024
I’ve made this multiple times and it’s never done me wrong! Love that I can throw in nearly anything I have on hand, and substitutions are easy.

A few ideas:
- adding in roasted carrots, butternut squash, or sweet potato
- add in roasted garlic, or green onions
- replace the cheese with nooch, sour cream, or crème fraiche
 
AntoniaJames
AntoniaJames July 11, 2023
Excellent. Immediately moved from "Must Try" collection to "Keepers." Didn't have much parmesan on hand, so I substituted about 1/4 cup of feta, broken into small bits. So good. I've made it twice in the past month. I "pan roast" the broccoli on the stovetop while the oven is heating, which saves quite a bit of time overall. ;o)
 
MMH
MMH February 16, 2020
We really liked this - used broccoli florets and stems and more Parmesan. Thanks to the other reviews I watched and mine was done in 20 min also. You could use this with so many other ingredients. We’ll use this as a clean out the fridge recipe for sure.
 
LG
LG September 11, 2019
Made this tonight for me and my husband expecting leftovers for lunch for both of us. A little finicky to make with a lot of moving parts but honestly it paid off in flavor. I saw the comments about the timing I basically opened my oven for a few minutes to cool it down faster after the broccoli cooked (I also just added in the broccoli stems which I cut into half moons) and frittata only ended u needing 20m in the oven. Forgot to add enough pepper so added it on top with the lemon and it was delicious. Don't make frittata's often but this is going to be added to our dinner repertoire for sure!
 
JmSmith50
JmSmith50 August 28, 2019
Yummy. I added Mushrooms with the onion bit of the recipe as a way to use up left over veg. It looks so pretty in pan when I served it so I'm using this as my go to for brunch from now on.
 
ccsinclair
ccsinclair April 22, 2019
I made this for lunch with Easter’s left over ham and asparagus instead of the broccoli, but followed the rest of the recipe. Wowed the family which includes a picky teenager and even pickier 88 year old mom.
 
Abbie S.
Abbie S. April 13, 2019
The prep and cook times are very different then the times listed out in the recipe, which is frustrating.
 
Jim R.
Jim R. April 3, 2019
A little more cheese, and a lot more garlic. Great recipe, very easy.
 
DC's P.
DC's P. March 8, 2019
Made this twice now, and I think this is a real winner. I stuck to the recipe, except I checked for doneness at 22 minutes and should have checked and probably pulled it out of oven at the 20 minutes. Will tinker with recipe with other veggies like asparagus - and likely add more Parmesan when mixing the eggs.
 
Donna H.
Donna H. February 4, 2019
Made this last night just as written - browning the broccoli on one side makes it extra yummy - it is great for those of us who don’t eat meat, as the eggs supply plenty of protein along with the small amount of cheese. Probably best to use a 10 inch skillet as the frittata will be a little thicker and less likely to dry out. Delicious flavors - great served with an arugula salad with fruit for dessert.
 
Dan E.
Dan E. April 17, 2018
TWEAKED this recipe hard but kept the idea of the long game on the eggs. No broccoli, instead I used leftover that's right LEFTOVER peppers and chicken sausage from the night before.

Additionally, I cooked a roll of good ol' Jimmy Dean breakfast sausage, drained off that sucker, SLAMMED it into my cast iron with the peppers and chicken sausage, threw in the eggs with the red pepper flakes, then shaved a metric BUTTLOAD of parmesan cheese over the top.

Three guesses on how good this one turned out.

Whichever guess was "I'll leave my significant other for whomever can make this dish," that's the correct answer.

*high five
 
msmely
msmely March 25, 2018
Made this today, 100% convinced the recipe writer knew your oven would not go from 400->300 in an instant. I read the comments and tweaked things and let the oven cool down and ended up using 35 minutes to bake the eggs. They weren't as custardy as advertised, and I expect this is because of the weird temperature curve I created by cooling the oven down and then putting a cooler pan into a 300F oven. At 30 minutes there was still minimal runniness. I probably could have left it to sit on the counter top and called that good, but I wanted my eggs to be set when I removed from the oven. The heat curve starting from a hot pan with hot ingredients is different from letting everything cool off. It wasn't bad, just with a more solid final result.
 
SandraH
SandraH March 24, 2018
I just made this a couple of days ago and it’s a great recipe. Great for brunch or dinner with a nice salad. I had leeks to use so substituted them for the red onions and did 30 grinds of pepper instead of the 40. Definitely squeeze more lemon juice on the frittata when serving. This is delish! Looking forward to making it again.
 
Liv
Liv November 27, 2017
I made it tonight to have it for couple mornings as breakfast. Folloved everything as the recipe called , except the cheese, i forgot to buy romano ,but had cheddar in the fridge which i grated. All ingredients, all timing and it was PERFECt! Totally worth it to roast the broccoli ,it added distinct flavor,more rustic. Cooked it in the oven on a cast iron skillet, we had to have couple slices for dinner :)
Also, as someone already mentioned , the oven was still 400 ,wasnt able to switch back to 300 so fast. Still, 25 min was enough .
Thank you for an amazing recipe !
 
Liv
Liv November 27, 2017
I made it tonight to have it for couple mornings as breakfast. Folloved everything as the recipe called , except the cheese, i forgot to buy romano ,but had cheddar in the fridge which i grated. All ingredients, all timing and it was PERFECt! Totally worth it to roast the broccoli ,it added distinct flavor,more rustic. Cooked it in the oven on a cast iron skillet, we had to have couple slices for dinner :)
Also, as someone already mentioned , the oven was still 400 ,wasnt able to switch back to 300 so fast. Still, 25 min was enough .
Thank you for an amazing recipe !
 
Patricia
Patricia November 5, 2017
Wowww!Awesome breakfast! I’ll try to cook it thanks for the recipe!
 
Dunnkit
Dunnkit October 23, 2017
After reading some of the reviews (and because I'm lazy), I skipped the part to pan-saute the broccoli. Roasted the broccoli with 1 large clove of garlic and olive oil to coat until a bit of brown developed. Sauteed the onion and 1 clove garlic in bacon fat, then mixed in the broccoli and egg mix. When the final product came out of the oven, sprinkled lemon zest and parm, then squeezed some lemon juice on top. Delicious.
 
Dunnkit
Dunnkit October 23, 2017
And next time, I'm thinking about roasting all the veggies in olive oil to see if that works too......yup, I'm lazy.
 
luvcookbooks
luvcookbooks December 18, 2016
Delicious dinner! Would also be good in a crust, I think. Thanks for the recipe!
 
Carissa B.
Carissa B. May 30, 2016
Looks great!
Does this refrigerate and heat up well? I'm thinking of making one and having it for breakfast that week.

Also if your could avise: I currently have steamed broccoli - how should I proceed with the recipe?
 
Count M.
Count M. May 8, 2016
This was VERY tasty, and I'd definitely make it again, although I definitely thought there was a strange bit: it says to roast the broccoli in a 400 degree oven, take it out, turn the oven down to 300 degrees, put it on the stovetop for 30 seconds, then return it to a 300 degree oven. I don't know how fast your oven cools down, but I really ought to have taken it out and let the whole thing cool off for twenty minutes, THEN added the eggs over high heat etc.
As it is, I put it back in the still-very-hot oven, and it ended up being delicious anyway.