Cipollini & Broccolini Frittata Recipe
Cipollini soubise, bitter greens salad, tarragon, hazelnuts, feta
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Ingredients
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Cipollini & Broccolini Frittata
Method
Preparation Instructions
Prepare the Cipollini Soubise
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the cipollini onions and sauté until softened and caramelized, about 10-15 minutes. Remove from heat and set aside.
Blanch the Broccolini
In a pot of boiling salted water, blanch the broccolini for about 2 minutes until bright green. Remove and transfer to an ice bath to stop the cooking. Once cooled, chop into small pieces.
Whisk the Eggs
In a large bowl, whisk together the eggs, milk, salt, black pepper, and chopped tarragon until well combined.
Combine Ingredients
Fold the sautéed cipollini onions, chopped broccolini, and crumbled feta cheese into the egg mixture until evenly distributed.
Cook the Frittata
In an oven-safe skillet, heat the remaining tablespoon of olive oil over medium heat. Pour the egg mixture into the skillet and cook for about 5 minutes until the edges begin to set.
Finish in Oven
Preheat your oven broiler. Transfer the skillet to the broiler and cook for an additional 5-7 minutes until the top is golden and fully set. Remove from oven and let cool slightly.
Serve
Slice the frittata into wedges and sprinkle with toasted hazelnuts before serving. Enjoy warm or at room temperature.