Preparation: 15 minutes
Cooking: 25 minutes
Number of people: 4
Type of Dish: Dish
1 head of broccoli2 cloves of garlic2 shallots8 eggs100 grams of Parmesan100 g grated comte cheesesaltpepperolive oil
Cut the head of broccoli into small florets, removing all tough stems. Wash the flowers, drain them.
Peel and chop the garlic cloves.
Peel the shallots, finely chop.
Heat a large pan with a drizzle of olive oil. Brown and brown the shallots for a few minutes. Add broccoli florets and garlic, salt and pepper. Cook over medium heat for 10 minutes, stirring regularly.
In a salad bowl, break eggs, add parmesan and county, mix, salt, pepper.
Pour the beaten egg into the pan and cook for ten minutes. Remove from heat, place on a plate, invert the pan and slide the frittata to the other side, continuing to cook for 5 minutes. Serve hot with green salad.
Add color by replacing the Comté with the same amount of grated cheddar. You can also add roasted red pepper at the same time as the broccoli florets.
Apolline Arnoud, Webedia