Third cutting broccoli frittata

I love the tiny and tinier heads of broccoli that form after the main stalk of broccoli has been cut.  These little guys, while looking like full sized heads of broccoli are actually no bigger than my pinkie.  I cut enough from my plants to fill a collander…

…steamed them slightly and put them in an oiled skillet.  I beat six eggs, added some cheese (it varies wildly but tonight I used a cup of fresh ricotta – a delicious by-product of making cheese with Sacha and Michelle – and some parings of a truffle infused cheese, sotto cenere).  I threw in some salt, some chopped herbs (sage, rosemary, and thyme) then poured it over the broccoli.

I believe in LOTS of greens, and just enough egg and cheese to glue the greens together in my frittatas, so at first it seems like the relatively little bit of egg is NOT EVER going to cover the broccoli. But to make this work you must believe it will and keep patting the broccoli down, stirring a little, patting, stirring, patting, until the broccoli is indeed covered with the egg mixture.

A minute on a medium burner to set the bottom of the frittata, then a few minutes under the broiler set on low and it is done.  This quick finish is one of the pluses of using relatively little egg compared to greens.

The truffle and herbs were so subtle yet so good in the frittata, and the ricotta made it exceptionally moist.  Those home-grown hen eggs weren't bad either.  The girls are laying again now that the days are a bit longer.  At a production level approaching 3 eggs a day, I  predict more frittatas in the future.