 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
1 garlic clove, thinly sliced |
2 tablespoon(s) olive oil |
3 1/2 cup(s) broccoli florets |
1/4 teaspoon(s) crushed red pepper |
salt and black pepper |
8 large eggs |
1/2 cup(s) grated parmigiano-reggiano |
Directions:
1. Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, cook the garlic in 1 tablespoon of the oil over moderately high heat for 30 seconds. Add the broccoli and red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.
2. In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat, until set around the edge, 3 minutes. Sprinkle with the cheese. Transfer the skillet to the oven and bake until the center is just set, 12 minutes. Serve warm. Yield: 4 to 6 servings.
|
|