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Frittata with Broccoli and Heirloom Cherry Tomatoes

Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Giardiniera is an Italian pickled relish, and add tons of flavor to this frittata with broccoli and heirloom cherry tomatoes. Look for it with the pickles in your market.

Frittata with Broccoli and Heirloom Cherry Tomatoes

 9 oz broccoli, cut into 1 inch florets (about 2 1/2 cups)
 2 tbsp plus 2 tsp Colavita Extra Virgin Olive Oil
 kosher salt and freshly ground black pepper
 8 eggs, beaten
 2 tbsp unsalted butter
 1 cup finely chopped giardiniera (Italian pickled vegetables), patted dry
 6 oz fresh ricotta
 1 cup sliced heirloom cherry or grape tomatoes
 1 tbsp thinly sliced fresh basil

Place a rack about 4 inches from the broiler and heat the broiler on high.


In a large bowl, toss the florets with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Place on a large rimmed baking sheet and broil, turning occasionally until browned and crisp on the edges, about 3 to 6 minutes.


Place a rack in the middle of the oven and heat the oven to 400°F.


Meanwhile, in a medium bowl, combine the eggs and ½ tsp. pepper.


Heat the remaining 2 Tbs. oil and butter in a 12-inch skillet over medium-high heat until the the butter melts. Add the giardiniera, stirring only once or twice, until some pieces are golden brown, using a splatter guard if necessary. Remove from the heat and add the broccoli, then gently pour in the egg mixture and redistribute the vegetables if necessary. Evenly distribute the ricotta in large dollops throughout the egg mixture, then scatter with the tomato slices and transfer to the oven. Bake until set, about 10 to 15 minutes; let rest for 5 minutes. Using a thin spatula, slide the frittata onto a serving dish, sprinkle with the basil, and cut into wedges.

Nutrition Facts

Servings 6