Brave souls who sell your wares at year-round farmers markets here in New York: we salute you. On one of my recent market trips I was greeted with the sight of snow-covered produce:
I rescued some of that broccoli (along with some onions, garlic, and eggs) from getting too frostbitten and took it home to cook into a frittata. Frittatas are one of my dinner go-tos but I hadn’t made one in a while. This hit the spot.
For your information, prep might go something like this:
- Run home after work and dice your onion and broccoli. Throw into tupperware and immediately leave so you can make it to yoga in time.
- Come back home, pre-heat the oven to 350.
- Crack four eggs in a bowl, and then go back to the fridge for one more.
- Whisk the five eggs with a little organic milk.
- Chop up a bunch of cloves of garlic. More garlic than you think you’ll need. Like, eight or nine cloves.
- Stir in the diced onion, broccoli, and the garlic.
- Grate between 1/4 and 1/2 of whatever cheese you have on hand (cheddar, in my case).
- Sprinkle in some leaves of rosemary that you remember having on hand.
- Add plenty of salt and pepper. And two shakes of nutmeg since you still practically have pounds of it in your cupboard.
- Give everything another stir or two and pour the mixture into an oven-safe dish.
- Add a few more grates of cheese and rosemary sprigs on top for good measure.
- Check on the frittata after 20 minutes, decide it needs five more.
This incredibly simply dish also requires blessedly few ingredients. By my count:
- 5 eggs
- Splash of milk
- One head of broccoli
- One onion
Unexpectedly, I think the rosemary totally made the dish. It added a depth to the flavor profile that elevated it into way more than just cheesy baked eggs and broccoli. Huzzah! I have to admit that the rosemary came from a grocery store, but on the whole this frittata can also be a nice way to continue eating locally even in the depths of winter.