Frittatas can be made a day in advance and reheated for a large brunch. When serving, either make the frittata in an attractive skillet or have confidence flipping it from the frying pan to a serving platter.
Ingredients
1 head broccoli
12 eggs
1/2 C cream
1/2 tsp salt
1/2 tsp black pepper
4 oz cheddar
Method
Heat oven to 350F
Cut the broccoli in to florets and cut the stem into medium-sized pieces
Toss the broccoli with a glug of olive oil and pinch of salt and roast until crispy in the oven
Grate the cheese and set aside
Whisk the eggs, cream, salt and pepper
Heat a frying pan on the burner with a glug of olive oil until the oil is warm and coats the frying pan easily
Add the broccoli
Pour the egg mixture over the broccoli
Sprinkle the cheese over the whole lot
Let cook (on medium heat) on the burner until the egg starts to just set around the edges
Transfer to the oven and bake until the egg is set in the center (about 20 minutes)
Remove from the oven and let rest 10 minutes
If removing from the frying pan, loosen the edges of the frittata from the frying pan
Place a serving platter on top of the frying pan and flip
Set the serving platter on a counter top and with a knife, gently lift the frying pan away wiggling any bit that is sticking with a knife