Saturday, June 21, 2008

Food for the world-weary.

It's been a crazy couple of weeks for me - I'm on a few new projects at work, I've been busy bringing my home into the 21st century (DVR and its infinite possibilities!), and I'm gearing up for a trip out to Ohio (yup, just like last summer) that kicks off next Saturday. All in all, I've been a very busy woman.

All of that, of course, means I've had very little time for cooking, let alone visiting the Greenmarket or eating out. But last Sunday, I woke up craving protein and was confronted by a fridge full of take-out debris, most notably two or three half-full containers of steamed broccoli from my local Chinese. I decided to saute the broccoli with some scallions and garlic and use that as the filling for a frittata, my favorite go-to egg dish (if you don't count carbonara).

It was delicious, simple, and fast. Not too bad for a woman on the run - from her Blackberry, not the law. Would that I were so exciting. Sigh.

Broccoli Frittata

1 tbs. olive oil, divided
2-3 scallions, chopped
2 cloves garlic, finely chopped
1 to 1 1/2 cups steamed broccoli, cut into 1-inch pieces
Salt and pepper
3 eggs, lightly beaten
2 tbs. Parmesan cheese, finely grated

Pre-heat the broiler.

Heat 2 tsps. of the olive oil in an eight-inch oven-proof skillet set over medium-high heat. Once it's hot (it should shimmer slightly) add the scallions and saute until fragrant and slightly translucent. Add the garlic and saute until you can smell the garlic, about one minute. Add the broccoli, season with salt and pepper, and saute until thoroughly warmed-through.

Brush the sides of the skillet lightly with the remaining teaspoon of olive oil, then pour the eggs down over the broccoli mixture. Cook over medium heat until the bottom of the frittata is just set. Sprinkle the top with the cheese, and place the skillet under the broiler. Broil for two to four minutes, until the top is set and slight browned. Using a heat-proof spatula, gently remove the frittata from the skillet and scooch it onto a plate. Eat right away.

Serves one, generously, or two, with a salad on the side.

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