Sleeping in on the weekends has slowly become a memory of the good ‘ole days. Lately, I am ecstatic if I am able to sleep past 8:30am. Ah the the joys of getting older! Possibly the only good thing about waking up early on the weekends is making a delicious breakfast and actually being able to enjoy my morning cup of joe. My weekday mornings have become a multi-tasking marathon, eating cereal and drinking coffee while doing my hair, makeup, listening to NPR, and taking care of our new puppy. So finally having a slow Saturday and Sunday morning to savor the small things is definitely a simple pleasure!
Broccoli and Feta Frittata
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups broccoli florets, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 large eggs
- 1/4 cup feta cheese
Preheat oven to 400°.
In an oven safe skillet, heat olive oil over medium heat and add the garlic. Saute for 30 seconds and add the chopped broccoli to the skillet and cook for 2-3 minutes, stirring occasionally. Remove from heat and season with salt, pepper and red pepper flakes.
In a medium mixing bowl, scramble the eggs and season with salt and pepper. Add the feta cheese to the scrambled eggs and stir to combine.
Pour the egg mixture into the skillet and tilt the pan to ensure that the eggs evenly coat the broccoli mixture. Cook the egg mixture over medium-low heat for a minute or two until the eggs at the edge of the pan begin to set.
Place the entire skillet in the preheated oven for 8 to 10 minutes or until the eggs are set. Let cool for 5 minutes and then cut into wedges and serve, enjoy!