1 pound blanched or raw broccoli side shoots, or heading broccoli cut into florets
olive oil as needed
2.5 oz. sliced pancetta cut into 1/2 inch pieces
1/4 cup (.5 oz) oven candied cherry tomatoes or chopped dried tomatoes
1/2 large sweet onion cut into slivers
2 cloves garlic, finely chopped
8 large eggs
salt and fresh ground black pepper
4 oz. feta, coarsely crumbled
3 sprigs fresh basil, stems removed and leaves chopped
Preheat the oven to 350ºF.
Toss the blanched broccoli with some olive oil and arrange on a baking sheet. Roast for 15 to 17 minutes (I used convection) until the florets are starting to brown but are not dried out. If you are using raw broccoli it will take longer to roast and you should keep an eye on it and remove it from the oven when the florets are starting brown and then seal the hot pan with some foil so that broccoli stems will finish cooking in their own heat. The broccoli stems should still be crisp-tender. When cool enough to handle, chop the broccoli into bite-sized pieces.
Cook the pancetta with a tablespoon of olive oil in a 10-inch skillet over medium heat until the pancetta softens and renders some of its fat. Add the onions and garlic to the skillet and continue cooking over medium-low heat until the onions are translucent. Drain the onion-pancetta mixture in a heat proof strainer over a bowl to catch the oil. Clean the skillet and return the captured oil to it and add another tablespoon of olive oil, place the skillet over medium-low heat and allow it to heat up while you assemble the egg mixture.
Beat the eggs in a large bowl, season with salt and pepper to taste, remember that the pancetta and feta are a bit salty. Stir in the chopped broccoli, onion-pancetta mixture, feta, and basil. Pour the mixture into the heated skillet spreading the contents evenly in the pan and pressing any protruding bits into the egg mixture so that they don't burn in the oven. Cook until the eggs are set around the edges of the pan and are starting to sizzle just a bit. Put the whole pan into the oven and bake for 15 to 20 minutes or until the frittata is cooked through and the top is starting to brown. I don't like to use convection with the frittata because it seems to brown the edges and top too much before the center is set.
Remove the frittata from the oven and let it sit for 5 to 10 minutes, this will help to release it more easily from the pan. Serve immediately or at room temperature or cold from the refrigerator.
Follow the recipe as above but
- substitute smoked bacon for the pancetta
- use plain dried cherry tomatoes instead of oven candied tomatoes
- omit the garlic (if you choose)
- substitute a ball of buffalo mozzarella, cut into cubes, for the feta
- omit the fresh basil and use crumbled dried oregano instead