Herb frittatas with minty tomato salad
Experience the perfect blend of fresh herbs and juicy tomatoes in this delightful frittata salad. A taste explosion awaits!
Ingredients:
- 2 tablespoons olive oil, divided
- 1 garlic clove, thinly sliced
- 3 1/2 cups broccoli florets
- 1/4 teaspoon crushed red pepper
- Water
- Kosher salt, plus more for seasoning
- Freshly ground black pepper, plus more for seasoning
- 8 large eggs
- 1/2 cup grated Parmigiano-Reggiano cheese (40g)
Instructions:
- Preheat the oven to 350°F. Heat 1 tablespoon of olive oil in a 10-inch ovenproof nonstick skillet. Saute the garlic over medium-high heat for 30 seconds. Add the broccoli and crushed red pepper, and cook for 1 minute. Mix in 2 tablespoons of water, season with salt and pepper, then cover and simmer over medium heat until the broccoli is tender-crisp, around 2 minutes. Let it cool down.
- Whisk the eggs in a bowl with 1/4 teaspoon of salt and black pepper. Fold in the cooked broccoli. Heat the remaining 1 tablespoon of oil in the skillet. Pour in the egg mixture and cook over low heat until the edges are set, approximately 3 minutes. Sprinkle cheese over the frittata. Place the skillet in the oven and bake the frittata until the middle is just set, for about 12 minutes. Serve either warm or at room temperature.
Summary:
- Calories: 800 kcal
- Fat: 66 g
- Protein: 22 g
- Carbs: 39 g
- Potassium: 2239 mg
- Magnesium: 143 mg