I like making this easy frittata ahead and having it as a grab-and-go lunch option when I am between meetings, school pick up, recipe testing and holiday shopping and may sometimes forget to eat. This is filling and super tasty with a side salad, drizzled with olive oil and lemon juice. The caramelized shallots give it a little bit of sweetness, I just love. A no-brainer, packed with protein and broccoli goodness. I will mention, it also tastes great drizzled with the Carrot Ginger Dressing , I posted recently on the blog. Broccoli is a nutrition star, I covered the basic nutritional benefits while back in my Broccoli Fritters with Preserved Lemon Sheep Yogurt Sauce , but will share a few reminders here like broccoli is packed with fiber, may facilitate blood sugar control, and support heart health. It is also a great break from some the rich foods which appear during the holidays. It’s great for breakfast too.

Makes 6-8 servings/ Preparation time 15 minutes/ cook time 40 minutes/ total time 1 hour 5 minutes

Gather

1 small head broccoli, about 2 cups/200 grams, cut into bite size pieces

3 shallots, sliced lengthwise

2 tablespoons / 28.3 g vegan butter (I use Melt)

1/2 teaspoon / 2.46 ml Balsamic vinegar

1/2 teaspoon 2.84 g coconut sugar

8 eggs

1/4 cup / 59 ml hemp or almond milk

3/4 cup goat cheddar or mozzarella cheese, grated

3/4 teaspoon/ 5 g salt

4-6 turns of freshly cracked pepper

Make

Preheat oven to 375 F/ 191 C.

Place a steamer tray into a medium sauce pan. Add water just until it touches the tray. Boil the water and then add the broccoli florets, lower the heat to a medium flame and cover with a lid. Steam for 5 minutes. Prepare an ice bath by taking a few handfuls of ice and placing the ice into a large bowl. Add 2 cups water to the ice. Turn off the heat and remove the lid of the broccoli. Transfer the broccoli to the ice bath.

Then, heat the vegan butter till melted over medium heat in a medium sauté pan and add the shallots. Cook the shallots stirring frequently until they are translucent, a bit brown on the edges for 10 minutes. Then stir in the Balsamic vinegar and then stir in the sugar, and cook for another minute or two until they are nice and caramelized. Turn off the heat and transfer the shallots to a small bowl to cool.

Whisk the 8 egg yolks in a medium bowl with the milk. Then add the grated cheese, salt and pepper and mix until incorporated. Add the broccoli and the shallots and mix until well combined.

Spray a 9 inch cast iron skillet and then pour the egg mixture into the skillet. Place the skillet in the oven and bake 20-25 minutes until the center is firm and the edges of the frittata are slightly brown.

Remove from the oven and wait 5 minutes and then slice, serve warm or room temperature and enjoy.

Recipe developed by Anna Getty and Katherine Howell

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