Broccolini & Parmesan Breakfast Frittata (2 servings)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 8 ounces (about 2 cups) oven-roasted broccolini (from the original recipe) leftover Oven-Roasted Broccolini with Lemon Zest and Parmesan

• 4 large eggs
• 1 tablespoon olive oil or unsalted butter
• 2 tablespoons grated Parmesan (plus a pinch extra to finish)
• 2 tablespoons whole milk or half-and-half
• Salt and freshly ground black pepper to taste
• Optional: 2 tablespoons chopped fresh chives or green onions

Directions

1. Preheat oven to 375°F. In a medium bowl whisk together 4 large eggs, 2 tablespoons milk, 2 tablespoons grated Parmesan, a pinch of salt and 1/4 teaspoon freshly ground black pepper until combined and slightly frothy.
2. Chop the reserved 8 ounces (2 cups) roasted broccolini into 1/2-inch pieces so they distribute evenly through the eggs.
3. Heat a 8- to 9-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat and add 1 tablespoon olive oil or butter. When shimmering, add the chopped broccolini and sauté 1 minute just to warm and release aroma.
4. Pour the egg mixture evenly over the broccolini, gently shaking the pan to distribute. Cook undisturbed over medium-low heat for 2–3 minutes until the edges begin to set and the bottom is lightly golden; use a spatula to lift a couple of edges so uncooked egg flows beneath.
5. Transfer the skillet to the preheated 375°F oven and bake 6–8 minutes until the top is set but still slightly jiggly — or until a knife inserted near the center comes out clean. If you prefer a browned top, finish under the broiler 1 minute watching closely.
6. Remove from oven, let rest 2 minutes, then slide the frittata onto a cutting board. Sprinkle with the optional 2 tablespoons chopped chives and a pinch of extra Parmesan, cut into two wedges and serve warm.

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