Andrew Feinberg's Slow-Baked Broccoli Frittata

November 18, 2014


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." Recipe adapted from Andrew Feinberg, chef/owner of Franny's and Marco's in Brooklyn, NY.Genius Recipes

Serves: 4
Prep time: 15 min
Cook time: 20 min

Ingredients

  • 10 large eggs
  • 2 1/2 tablespoons grated Parmigiano Reggiano, plus more for serving
  • 1 teaspoon kosher salt, plus more to taste
  • 40 turns from 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 of a red onion, sliced thinly
  • 1 heaping tablespoon chopped garlic
  • 1/8 teaspoon plus a large pinch of dried chile flakes
  • 1 squeeze lemon, to taste, for serving

Directions

  1. Preheat oven to 400°F.
  2. Crack the eggs and whisk together with the Parmigiano Reggiano, 1 teaspoon salt, and black pepper, and set aside.
  3. Trim 1/2 inch off the stem of the broccoli. Using a knife, separate all the florets from the base leaving the stem attached and then cut floret pieces in half (you can cut any especially large ones in quarters so all are evenly sized). In a 10- to 11-inch oven-safe sauté pan over medium-high heat, cook the broccoli in 4 tablespoons of olive oil. Let the broccoli develop a nice brown color on one side, then turn everything over and season to taste with kosher salt.
  4. Transfer the pan to the oven and roast the broccoli until tender, 10 to 15 minutes. In a separate 10- to 11-inch sauté pan, cook the onion in 2 tablespoons of olive oil, adding kosher salt to taste. Cook the onions for about 3 to 5 minutes over medium-high heat until lightly browned. Reserve onions on the side.
  5. Once the broccoli is fully roasted and tender, transfer the sauté pan back to the stovetop and reduce the oven temperature to 300° F.
  6. Over medium heat, add 1 tablespoon of olive oil to the broccoli pan and add the garlic and chile. Cook the garlic and chile for 1 minute carefully so as not to burn the garlic. Add the cooked onions to the sauté pan with the broccoli and mix well. Add the egg and cheese mixture and let cook for 30 seconds over high heat.
  7. Transfer the pan to the 300° F oven and let the frittata cook until the eggs are just set. Should be about 25 to 30 minutes. Remove the pan from the oven and then turn the frittata out with a rubber spatula onto a serving plate. Squeeze lemon juice over the top, drizzle extra virgin olive oil, and sprinkle with Parmigiano Reggiano to taste.

More Great Recipes:
Frittata|American|Egg|Vegetable|Broccoli|Serves a Crowd|Make Ahead|Spring|Summer|Fall|Christmas|Winter

Reviews (32) Questions (2)

32 Reviews

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. <br /><br />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.<br /><br />Three guesses on how good this one turned out.<br /><br />Whichever guess was "I'll leave my significant other for whomever can make this dish," that's the correct answer.<br /><br />*high five
 
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 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 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 :) <br />Also, as someone already mentioned , the oven was still 400 ,wasnt able to switch back to 300 so fast. Still, 25 min was enough . <br />Thank you for an amazing recipe !
 
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 :) <br />Also, as someone already mentioned , the oven was still 400 ,wasnt able to switch back to 300 so fast. Still, 25 min was enough . <br />Thank you for an amazing recipe !
 
Patricia November 5, 2017
Wowww!Awesome breakfast! I’ll try to cook it thanks for the recipe!<br />
 
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 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 December 18, 2016
Delicious dinner! Would also be good in a crust, I think. Thanks for the recipe!
 
Carissa B. May 30, 2016
Looks great! <br />Does this refrigerate and heat up well? I'm thinking of making one and having it for breakfast that week. <br /><br />Also if your could avise: I currently have steamed broccoli - how should I proceed with the recipe?
 
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. <br />As it is, I put it back in the still-very-hot oven, and it ended up being delicious anyway.
 
Bec January 30, 2016
Awesome on the go breakfast! Always on the lookout for new ideas, especially how to get more veggies in!<br /><br />www.cultivatebeauty.com.au
 
Mary E. January 28, 2016
Incredibly yummy, gorgeous plated. A little more labor intensive than most frittatas, but well worth it! Much nicer texture than the "cook on the top of the stove, end with the broiler" method of cooking frittatas. Delicious!
 
sabina November 24, 2015
In Spain, lemon is often used over eggs...a plain omelet with a squeeze of lemon is divine...good methods presented for optimizing textures and flavors. Great recommendation.
 
Marcia A. November 23, 2015
I am going to make this for breakfast the morning after Thanksgiving<br />since I will be cooking on turkey day ,(turkey & roast veggies to bring to my son's house)<br />I will do the broccoli then... I think it will work out. <br />I serve soft/slow scrambled and frittatas very often... never thought of 'slow'... <br />Can't wait until Friday 's breakfast... It will be served 'family style' to people that I have not had here before . Sliced or fried tomatoes will be a great pairing. Thank you !!! <br />Since I have guests Friday morning (I have a B&B)
 
bayleaf May 18, 2015
I don't understand all the fuss about this being a "new" method - it's just a crustless quiche!
 
Valerie T. May 4, 2015
i'm very disappointed that i forgot the garlic and the chile flakes (whoops!), but this frittata was delicious nonetheless. I was making this recipe for 2, and i used a whole sweet onion, 5 eggs, and skipped roasting the broccoli in the over (instead I just flipped it over and browned the other side in the pan). i wish i had used a red onion instead.
 
hardlikearmour April 1, 2015
This is one of the best frittatas I've ever made!
 
Two T. January 28, 2015
This was delicious! Loved every step of it. Opted to skip the onions and instead tossed a minced scallion stalk in with the garlic and chili flakes. Recipe cut in half was perfect for 2 with a side. Yum.
 
Ann January 28, 2015
Have to echo all the other responses. This really is very yummy. A bit of a pest to make, not difficult but time-consuming. I, too, would add the whole red onion. I couldn't really taste it at all. Also just a reminder to really watch the broccoli during Step 3. I slightly over-cooked mine, but the end result was still delicious. Served it with sauteed cherry tomatoes, cooked simply with olive oil, garlic, and parsley and a salad with just greens. Excellent!
 
Transcendancing December 21, 2014
This was gorgeous, delicious and while it takes a bit of time, there wasn't actually a lot of effort involved. Plus, totally worth it. Custardy texture! I was sceptical, but it really turned out like that! Also, love love love the broccoli!