Makes six servings
Prep time: 10 minutes
Cook time: 20 minutes
2 tbs. avocado oil
1 cup chopped shallots
3 cups chopped broccoli florets
1/2 tsp. dried red-pepper flakes
1 tsp. dried thyme
1/2 tsp. salt
6 large eggs
1/2 cup shredded sharp cheddar cheese or 1 small avocado, diced
In a 10-inch skillet, warm the avocado oil over medium-high heat. Add the shallots and sauté until soft, about three minutes. Add the broccoli and cook until dark green and slightly softened, about two minutes more. Stir in the red-pepper flakes, thyme, and salt.
In a medium bowl, whisk the eggs. Pour the eggs evenly over the vegetables. Don’t stir. Use a spatula to pat the vegetables down into the eggs.
Reduce the heat to medium-low and cover the pan. Let cook undisturbed until the eggs are cooked through and puffed up in the center, about eight to 10 minutes. Remove from heat, then run a spatula around the sides of the pan to loosen the frittata. Sprinkle with the cheese or avocado.
Cut into six pieces and serve, or let cool and refrigerate individual servings.