Recipes
Cacio e Pepe Frittata with Leeks and Broccoli
Author:
Chef Marc Murphy
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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1 Tbsp olive oil
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1 medium leek, white and light green parts thinly sliced
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1 cup small broccoli florets (blanched or lightly steamed)
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6 large eggs
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½ tsp Bolognese
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1 Tbsp Cacio e Pepe
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¼ tsp Chef’s Best Friend (salt & pepper blend)
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Optional: grated cheese for topping (such as Pecorino or Parmesan)
Directions
Preheat oven: to 375°F.
Sauté the vegetables: In an oven-safe nonstick skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for 4–5 minutes until soft and fragrant. Add the broccoli and cook for another 2 minutes.
Prepare the egg mixture: In a bowl, whisk the eggs with Bolognese seasoning, Cacio e Pepe seasoning, and Chef’s Best Friend until well-combined.
Combine & cook: Pour the egg mixture over the leeks and broccoli in the skillet. Gently shake the pan to distribute the eggs evenly. Cook over medium-low heat until the edges begin to set, about 3–4 minutes.
Finish in the oven: Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is just set. If desired, sprinkle with grated cheese during the last 2 minutes of baking.
Serve: Let the frittata cool slightly before slicing. Serve warm or at room temperature.