Broccolini, also known as baby broccoli, is a hybrid of broccoli and Chinese kale. It has long, skinny stalks and small florets and tastes similar to broccoli but with a slightly sweeter flavor. It’s becoming more widely available in most supermarkets and is worth searching out.
Broccolini’s delicate flavor works well in a frittata with cherry tomatoes and Parmesan cheese. It’s easy to assemble and makes for a light summer dinner that can be eaten either hot or at room temperature, which means you can cook it ahead and enjoy it later outside while tossing balls for the poodles.
Note to self: do not grab skillet from hot oven with bare hand. That’s why there’s no photo of the finished dish. I was busy running cold water on burned fingers.
1 bunch broccolini or baby broccoli, trimmed
9 large eggs
4 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil
1 garlic clove, minced
3/4 cup cherry tomatoes, halved
Salt and pepper to taste
Bring a large pot of salted water to a boil and add broccolini. Cook until it is fork-tender, about 3 minutes, drain and rinse under cold water. Chop into 2-inch pieces and lay flat on paper towels to dry.
Preheat oven to 350 degrees F.
In a mixing bowl, beat eggs with Parmesan cheese, 1 tsp. salt and 1/2 tsp. pepper. Heat olive oil in a 10-inch nonstick skillet. Add garlic and cook until soft, about 2 minutes. Add the broccolini and tomatoes and stir to combine. Distribute the vegetables evenly in the skillet and add the egg mixture. Cook on medium heat until edges begin to set, about 5 minutes. Transfer pan to oven and cook until the eggs are set and golden-brown, about 15 to 20 minutes.
Let cool briefly, then invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
WW Points per serving: 6