Make farro salad, cover it with eggs and cream, cook it in a skillet, and ta-da...farro frittata! You won't find a heartier, spunkier frittata out there.
I've included instructions for a simple farro salad of charred, shaved broccoli, aged cheddar, and a punchy, lemony vinaigrette. It works well for making a frittata because it's heavier on the vegetables than grains, and the flat, thin pieces of shaved broccoli meld with the eggs. But by all means, go your own direction! Use wheat berries, quinoa, spelt, or other grains in place of farro. Toss the grains with a different vinaigrette. Change up the broccoli for sautéed asparagus in the spring, grilled eggplant in the summer, or roasted butternut squash in the fall. Let feta, mozzarella, or goat cheese stand in for the aged cheddar.
Or easier still, start with the leftover farro salad from last night’s dinner (about 3 1/2 cups worth), perked up with a little vinaigrette or a squeeze of lemon juice.
Before serving, top with a tangle of tender herbs or greens, dressed with a little more vinaigrette. —EmilyC
4 to 6
For the frittata
uncooked pearled farro (about 1 1/2 cups once cooked)
Kosher salt and freshly cracked black pepper
thinly sliced/shaved broccoli, from 1 medium crown
shredded or crumbled aged cheddar (about 4 ounces)
cream or half-and-half
plus 2 teaspoons harissa (or to taste), divided (other chile sauces can be substituted)
extra virgin olive oil
1 1/2 cups
mix of tender herbs (parsley, chives, tarragon and/or basil) or greens (such as arugula or mache)
For the lemon vinaigrette:
lemon juice plus the finely grated zest from 1 small lemon
To make the lemon vinaigrette: In a small bowl, whisk the lemon juice and zest with the Dijon mustard and a few pinches of salt and pepper. Whisk in the olive oil until emulsified. Adjust the seasoning and acidity to taste. (Alternatively, put all the ingredients in a small jar, put the lid on, and shake until emulsified.)
Cook farro in a large pot of boiling salted water, skimming the surface a few times, until tender, 15 to 20 minutes—or according to package directions. Drain.
Meanwhile, place shaved broccoli on a sheet pan and toss with 1 tablespoon vinaigrette and salt and pepper, to taste. Spread out in an even layer. Broil the broccoli until it’s tender and charred in spots, about 3 to 5 minutes, shaking the pan once or twice. Remove from oven.
Heat oven to 350F.
Add the farro to the broccoli on the sheet pan and toss with 2 tablespoons vinaigrette. Let cool for a few minutes. Add cheddar.
Whisk together eggs, cream, 3/4 teaspoon kosher salt, and 1 tablespoon harissa. Fold in farro salad and mix until integrated.
Heat olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add egg mixture. Using spatula, stir by scraping the bottom in circular pattern and bringing the edges toward center of skillet to form large curds (eggs should still be wet), about 2 to 3 minutes. Smooth curds into an even layer, and swirl in the 2 teaspoons harissa across the surface. Let cook undisturbed for 30 seconds, then transfer skillet to oven. Bake until eggs are puffy and the center is just set but still wobbly, about 12 to 15 minutes. Let cool in pan for 10 minutes.
Just before serving, toss herbs with a small drizzle of vinaigrette in a small bowl, and season with salt and pepper. Arrange over frittata. Serve warm or at room temperature.