This is what we ate for dinner tonight. Normally I don’t turn around and post stuff this quickly. But I’m posting it now because I’m so happy with how it worked out – and also my photo is quite pretty today and I’m proud of it. Bam:

When I was heading home, I was thinking we would make this delicious broccoli cheese rice bowl that is always a favorite. But… we’ve had a lot of rice this week. It was delicious fried rice – one of the best “what’s in the fridge” fried rices that I can remember, actually. And I also threw the leftovers in an excellent soup that we’ll talk about later this week. But we probably shouldn’t be eating rice every day, I suppose. Also we have no chicken or water chestnuts. So I thought about a frittata instead.

I’m convinced that eggs are nature’s perfect food. They’re packed with protein, they can be a meal totally on their own and they can turn into some of the most delicious things we eat, from being deviled to becoming a custard. They can deliver sugar… or they can hold cups upon cups of high-fiber, gorgeous veggies. This particular dish is so full of good things that I didn’t feel a darned bit of guilt when I ate two Toasted Coconut Lime Bars for dessert, either.

Here’s what you need:

Olive oil
4 cups chopped broccoli florets
1/2 cup white onion, diced
2 garlic cloves, minced
Red pepper flakes
8 eggs
Kosher salt
Black pepper
1/2 cup pungent cheese, such as freshly grated Parmesan (NO GREEN CAN)

Optional:
Fresh basil
Hot sauce

For this recipe, you will need an oven-safe nonstick skillet. I recommend Scanpans if you don’t already have one!

Preheat your oven to 350 degrees and heat 2 Tbsp. of oil in your skillet. Cook the broccoli, onion and garlic together until they are slightly softened. While they are cooking, crack all of the eggs into a large bowl and whisk together.

When the veggies are softened, pull them off of the heat and allow them to cool for about five minutes. Then, while stirring, pour the veggies into the egg bowl and continue stirring to mix evenly. Add red pepper flakes, a heavy pinch of salt and some black pepper.

Pour another tablespoon of oil into the skillet and tilt the pan to coat with a thin layer. Pour the egg and veggie mixture back in the pan, and then cook for about 3-4 minutes over low heat (still on the stovetop) until the edges of the mixture show signs of setting up.

Sprinkle the cheese over the top of the pan. Transfer the pan to the oven and cook for another 10 minutes, or until the center is just set.

Top with fresh basil and/or hot sauce! Makes about four servings, depending on how hungry you are.