Broccoli, Sun Dried Tomato and Goat Cheese Frittata

Broccoli, Sun Dried Tomato and Goat Cheese Frittata


  • 2 cups of broccoli florets
  • 8 eggs (or 4 whole eggs and 6 egg whites)
  • 1 shallot or sweet onion, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 4 ounces goat cheese, crumbled
  • salt and pepper and butter


Heat broiler. Fill a small sauce pan with water and a few pinches of salt, then bring to a boil. Prepare a bowl with ice and water. Put the broccoli in the boiling water and blanch until vivid green, about 1 minute. Remove with a slotted spoon and place in the ice bath until chilled. Drain well. Crack the eggs into a bowl and whisk until whites and yolks are well combined. Season the eggs with salt and pepper. Heat a 10-inch nonstick, stovetop-to-oven (one without a plastic handle that may melt in the broiler) skillet over medium heat, and melt the butter in the pan. Add the shallots and thyme and cook them until soft and fragrant, about 2 minutes. Add the broccoli and sun-dried tomatoes and heat through, about a minute, then add eggs. Distribute the vegetable mixture evenly through the egg mix, then let eggs set, about 1 minute. Using a flexible silicone spatula, lift the edges of the set eggs, allowing the uncooked eggs to run beneath them, and cook for another minute. Sprinkle the goat cheese evenly on top of the eggs. Place the skillet under the broiler and continue to cook eggs until they are set, fluffy, golden, and the cheese has melted, about 3 minutes. Remove the frittata from the oven, cool slightly and cut into wedges for serving.

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