Broccoli & Herb Frittata

Broccoli & Herb Frittata
Photo by Ben Fink


  • 2 Tbs. chopped fresh basil
  • 5 large eggs, beaten with a fork to blend
  • 1 Tbs. olive oil
  • Coarse salt
  • 1 Tbs. unsalted butter
  • 1 lb. broccoli
  • ½ cup freshly grated Parmesan cheese
  • + 1 more ingredients
    • ¼ tsp. freshly ground black pepper

Separate the broccoli florets from the stems and then pare the stems with a knife. Leave the floret clusters whole unless they're especially large; if so, cut them in half. Bring a large pot of salted water to a boil over high heat. Add the stems and cook 4 min.; add the florets and cook both fo...

View full recipe at Fine Cooking


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