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Broccoli & Herb Fritatta

Passover and eggs are inevitably linked in the minds of many people, but with this fritatta recipe, you have something simple that will work for an easy lunch, yet is elegant enough to serve at a festive Passover brunch. If you are watching your cholesterol, make this with egg whites, and put in one egg yolk for flavor if you desire. eggs taste best when they are purchased fresh, which means, if there is a farmer's market near you, get your eggs from there instead of from the grocery store. You will be shocked at the difference in flavor.

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Bring a large pot of salted water to a boil over high heat.

Separate the broccoli florets from the stems. Pare stems with a knife and leave floret clusters whole (if they seem too large, then cut them in half)

Cook broccoli stems in salted water for 4 minutes, then add the florets and cook both for another 6 minutes. (Stick a knife into a piece of broccoli to check for tenderness all the way through. Another option is to nuke the broccoli in the microwave with 1/2 inch water in a glass baking dish, covered with wax paper. Times vary, but expect between 4-6 minutes, and put stems in for an extra minutes first by themselves)

Using tongs, remove broccoli from heat and put in cold water to stop them from cooking. when cool, drain the broccoli well, and chop finely.

Heat the broiler and position a rack 8 inches from the heating element. In a large bowl, combine the eggs, broccoli, cheese, basil, 1 tsp. salt and pepper.

Heat the butter or oil in an ovenproof 10 inch nonstick skillet over medium heat. when the butter is hot, add the egg mixture and spread evenly. Turn heat to low and cook until the mixture is mostly set, about 15-18 minutes. (The surface won't look cooked, but the edges should be firm and lighter in color.)

Move skillet to the oven and set under broiler for about 5 minutes, until the fritatta is firm throughout. Set a cutting board or large platter over the skillet and invert carefully. Fritatta may be served warm or allowed to cool to room temperature. Cut into wedges to serve.

Ingredients

1 lb. broccoli
5 large eggs, beaten
coarse sea salt
1/4 tsp. freshly ground pepper
1/2 c. freshly grated parmesan cheese
2 tbsp. fresh basil leaves, chopped
2 tbsp. olive oil or unsalted butter

Makes 4 servings.

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