This Broccolini Frittata Has An Unexpected Anti-Inflammatory Ingredient
Say "ta ta" to your classic morning scramble or fried egg and make way for this broccolini frittata from the new cookbook Piatti by Stacy Adimando. This thin, slightly crispy, flavorful frittata is made with eggs, crunchy broccolini, and a touch of garlic clove and is topped with anchovies.
While it may seem like an unlikely choice, anchovies are a great option as they have a lower mercury content and fewer pollutants than larger fish on the food chain since they eat way less. By opting for anchovies, you'll help alleviate demand for common overly fished populations like ahi tuna and could inspire others to do the same. On top of these positives, anchovies are high in omega-3s, which helps reduce inflammation and improve cognitive functioning.
If you're still not keen on anchovies, you can sprinkle some freshly grated Parmesan or feta cheese on top in their place. Finish off this frittata on the stovetop or in the oven, depending on how savvy your flipping skills are, and enjoy this fresh, sustainable take on a classic frittata.
Broccolini Frittata With Torn, Oil-Packed Anchovies or Grated Cheese
Serves 6 to 8
- 6 large eggs
- Kosher salt
- Freshly ground black pepper
- 1 large bunch broccolini, or broccolette, ends trimmed, thick pieces halved lengthwise
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for drizzling, if desired
- 1 medium garlic clove, thinly sliced
- Anchovies in oil, or a sprinkling of grated Pecorino Romano, Parmigiano-Reggiano, or feta cheese, for topping (optional)
- If baking the frittata, preheat the oven to 400°F.
- Meanwhile, set a medium pot of water—large enough to fit all the broccolini—over high heat to boil.
- In a medium bowl, beat the eggs well. Season with about ⅛ teaspoon of salt and a generous pinch of pepper and set aside.
- Set a large strainer in the sink. Once the pot of water is boiling rapidly, season it generously with salt and add the broccolini. Cook until the color is bright green and the stalks are slightly tenderized but still have good crunch, about 2½ minutes. Immediately strain and run under cold water until cool.
- In a large 12-inch nonstick ovenproof skillet over medium-high heat, combine the olive oil and garlic. Heat until the garlic just begins sizzling, about 1 minute. Lower the heat to medium-low and add the broccolini and a generous pinch each of salt and pepper. Cook, tossing the vegetables once or twice, until lightly coated in the oil, about 30 seconds.
- Beat the eggs once more and pour them into the pan around and between the broccolini, tilting the pan and moving the eggs with a flexible spatula to fill the pan evenly. Lower the heat to medium and cook for 1 minute, all the while creating small holes in the bottom of the frittata with the spatula so more of the egg hits the bottom of the pan.
- If finishing the frittata in the oven, bake until the eggs are just set and slightly puffed at the top and not too browned underneath, 10 to 12 minutes. Alternatively, to cook the frittata completely on the stovetop, let the frittata continue cooking in the skillet until mostly set. Slide the partially cooked frittata onto a large flat plate. Place the empty, overturned skillet on top. Overturn the plate and pan in one swift motion to release the frittata back into the pan. Continue cooking on the second side until just cooked through in the center, 1 to 2 minutes more.
- Remove the pan from the oven or stovetop and immediately use the spatula to loosen the frittata from the pan and slide it onto a large serving plate. (This prevents the bottom from overbrowning and the frittata from shrinking.) Sprinkle with more salt and pepper to taste—remember, the anchovies will be salty (if using).
- Serve warm or at room temperature, topped with coarsely torn or chopped anchovies or drizzled very lightly with olive oil and sprinkled with cheese, as desired.
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