Preparation: 15 minutes
Cooking: 25 minutes
Number of people: 4
Plate type: plate
1 head of broccoli2 cloves of garlic2 shallots8 eggs100 g of parmesan100 g of grated Comté cheeseSalpepperOlive oil
Cut the head of broccoli into small florets, remove all the tougher stems. Wash the florets, drain them.
Peel the garlic cloves, chop them.
Peel the shallots, chop them finely.
Heat a large pan with a drizzle of olive oil. Brown and brown the shallots for a few minutes. Add the broccoli florets and the garlic, salt and pepper. Cook over medium heat for 10 minutes, stirring regularly.
In a salad, break and beat the eggs, add the parmesan and the county, mix, salt, pepper.
Pour the beaten eggs into the pan and cook for ten minutes. Remove from the heat, place a plate, turn the pan over and slide the frittata on the other side, continue cooking for 5 minutes. Serve hot with a green salad.
Add color by replacing the Comté with an equal amount of shredded cheddar. You can also add diced red peppers that you fry at the same time as the broccoli florets.
Apolline Arnoud, Webedia