I thought this dish would be outstanding because it comes from Suzanne Goin, one of Los Angeles' most talented chefs. She has been called the Audrey Hepburn of the culinary world. I can attest to each of her restaurants being 5 stars in our book.
So this morning, I gave this recipe a whirl and served it to my husband and parents, who are in town from Pittsburgh visiting for Thanksgiving. Let's just say Suzanne Goin never disappoints!
Frittata With Broccolini And Cheddar
2/3 c fresh crumbled bread
1/4 c olive oil
1/2 lb broccolini, chopped
4 whole eggs
1 c egg whites
1 c grated sharp cheddar cheese
3/4 t kosher salt
Freshly ground black pepper, to taste
1 fresh sprig of rosemary, about 1" long
1 shallot, thinly sliced
1 garlic clove, minced
1/8 t crushed red pepper
Preheat oven to 350 degrees. In a small bowl, combine bread crumbs and 2 T oil. Spread crumbs on a baking sheet ands bake, stirring halfway through, until golden brown, 8-10 minutes. Let cool. Position rack in upper third of oven and increase temperature to 500 degrees.
Bring a small saucepan of water to boil. Add baby broccoli and cook until tender, about 2 minutes. Drain, rinse with cold water and place on a plate lined with a paper towel.
In a large bowl, whisk eggs, egg whites and 1/2 c cheese.
Spray the bottom and sides of an oven proof skillet or frittata pan with non-stick spray. Over medium heat, saute 2 T olive oil, rosemary and shallot until translucent, stirring occasionally, about 2 minutes. Add broccolini, garlic, red pepper, 3/4 t salt and black pepper to taste. Cook, stirring occasionally for 2 minutes. Discard rosemary.
Reduce heat to medium-low. Pour in egg mixture. Cook, using a rubber spatula to lift cooked eggs and allow uncooked eggs to flow underneath, until eggs are just beginning to set, about 10 minutes. Place a lid on the skillet and transfer to oven, cooking until almost done, 4-5 minutes. Sprinkle frittata with remaining cheese and bread crumbs. Place frittata back in the oven uncovered and bake for 1 minute.
Source: Adapted from Suzanne Goin.