2 red bell or Italian peppers, cut into ½-inch squares
2 tablespoons olive oil (plus more)
2 large bunches of broccolini
1 teaspoon minced garlic
1 teaspoon kosher salt
18 organic eggs
½ cup grated mozzarella cheese
In a 14-inch oven-proof skillet, sauté peppers or Italian peppers in olive oil. When lightly softened, add chopped stems and florets from two large bunches of broccolini. Once stems have softened, add minced garlic and stir in.
Next, add roughly chopped leaves from the bunches of broccolini and toss until just wilted. Add more olive oil, if necessary. Remove from heat. Sprinkle with kosher salt, and mix again. Shake pan to even out mixture.
Break eggs into a large measuring pitcher and whisk together. Carefully pour eggs into skillet, covering wilted vegetables evenly. Sprinkle with grated mozzarella cheese.
Bake in 350-degree oven for 15 minutes, until frittata is golden brown, puffy and set all the way through. Carefully loosen and slide onto serving platter. Cut into 8 equal wedges and serve.
Recipe courtesy of owner/chef Sarah Hartford, Albuquerque
Photo by Alison Penn