Broccoli & Cheese, 1 Meat & Cheese, Florentine Recipe

Preheat oven

Preheat oven to 375°F (190°C). Place a rack in the center position.

Steam or blanch the broccoli: bring a small pot of salted water to a boil, add the broccoli florets and cook 2 minutes until bright green and just tender. Immediately transfer broccoli to a bowl of ice water to stop cooking, then drain and pat dry. If you prefer, you can sauté the broccoli in the skillet later instead of blanching.

If using bacon or pancetta and not already cooked, sauté diced bacon in the skillet over medium heat until crisp, 6–8 minutes. Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon fat in the skillet or discard and use olive oil/butter as directed.

Roughly chop the spinach and set aside. Measure cheeses and have them ready.

In a large bowl, crack the eggs and whisk until homogenous. Whisk in the cream (or milk), Dijon mustard (if using), salt, pepper, and grated nutmeg until fully combined.

Stir in 3/4 of the shredded cheddar and all of the Parmesan cheese into the egg mixture; reserve the remaining cheddar for the top.

Choose an ovenproof skillet (10–12 inch) or a round baking dish: heat 1 tablespoon olive oil or butter over medium heat until shimmering. If you blanched broccoli earlier, quickly sauté it 1–2 minutes in the skillet to warm and remove excess water. Add chopped spinach and sauté 30–60 seconds until wilted. Spread vegetables in an even layer in the skillet.

Scatter the cooked diced meat (pancetta/bacon/ham) evenly over the vegetables.

Pour the egg and cheese mixture evenly over the vegetables and meat. Gently shake the skillet to level the mixture. Sprinkle the reserved cheddar evenly on top.

Cook on the stovetop over medium-low heat for 3–4 minutes until the edges begin to set (this helps create a nice base and prevents sticking when transferring to the oven).

Transfer the skillet to the preheated oven and bake uncovered for 15–20 minutes, or until the frittata is puffed, golden at the edges, and a knife inserted near the center comes out mostly clean (a moist crumb is fine). If using a baking dish, bake same time but begin checking at 12 minutes.

If you prefer a more browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove the frittata from the oven and let it rest 5 minutes; it will finish setting as it cools. Run a heatproof spatula around the edge to loosen if needed.

Sprinkle with chopped fresh parsley and additional grated Parmesan if desired. Slice into 6–8 wedges and serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F (160°C) oven or in a skillet.