This week the Hollygrove box contained a real treat…eggs! Farm fresh eggs are a true hidden treasure. They are so delicious. You’d think eggs are just eggs, right? But that’s what the big egg corps what you to think. Don’t let them egg brainwash you! Go get some fresh eggs and taste the magic. Not only do they taste better, but they are more nutritious. The whole “you are what you eat” thing applies to eggs too. Chickens that are allowed to roam free and forage for a variety of foods they produce more nutritious eggs.

I also got a nice head of broccoli in the box, so I thought I’d throw the two together in a healthy and delicious breakfast frittata.

First, preheat the oven to 425 degrees. Cut the broccoli into small florets. Drizzle with olive oil and season with salt and pepper.

Lay the broccoli out on a baking sheet and bake for 10 minutes.

Flip each floret and bake for an additional 5-7 minutes or until the broccoli is brown and crispy. Roasted broccoli is top ten most delicious veggies in my opinion. The little flowery tops get so crispy. Move aside, kale chips. Switch the oven to broil on high.

While the broccoli roasts, dice up half an onion and add it to a nonstick OVEN SAFE skillet. Oven safe is crucial here, people. Season the onion with salt and pepper and let it cook down for 3-5 minutes.

In a small bowl, whisk together four eggs and a bit of salt and pepper.

Add the broccoli to the skillet and toss with the onions. The broccoli is already cooked through, so no need to let it sit in the pan for a while. Pour the eggs over the veggies.

Let the eggs just mellow in the pan for a bit until you see the sides begin to look cooked.

Slide the whole pan under the broiler for 2-3 minutes or until the top is fully cooked and slightly brown.

See, when I look at that I’m like wow! What a fancy beautifully made breakfast. But hey! You guys all just saw how easy it was to make. Finish the frittata with a sprinkle of freshly grated parmesan. And freshly grated really does mean buy a block of good parm and grate it yourself. Try it and I swear you’ll see it’s worth the investment.

 

Roasted Vegetable Frittata

Serves: 2-4

Level: Easy

Ingredients

Four eggs

1 head of broccoli, cut into florets

1/2 onion, diced

2 t olive oil

Salt and pepper to taste

Parmesan cheese for garnish

 

Preheat the oven to 425 degrees. Toss the broccoli florets with 1 teaspoon of olive oil and season with salt and pepper. Roast the broccoli for 10 minutes, flip the florets, and roast for another 5-7 minutes. Switch the oven to broil. Add the diced onion to the remaining olive oil and season with salt and pepper. Let the onion cook for 3-5 minutes or until translucent. While the onions cook, whisk the eggs in a small bowl with salt and pepper. Toss the broccoli florets with the onions and pour the eggs over the mixture. Let cook untouched for 2-3 minutes or until the sides look cooks. Put the pan under the broiler and cook for an additional 2-3 minutes. Carefully remove from the oven and top with a sprinkle of parmesan cheese. Serve immediately and enjoy!