We are huge fans of frittatas on busy weeknights. This broccoli frittata saved us on Monday night after a worky-worky day. The thing is, just because a frittata is routine doesn’t mean it needs to be boring. Dinner should never be boring! I’m not sure I’ve ever made the same frittata twice, and that helps to keep things interesting. But I thought I’d spend a minute talking about the other key to “maximizing your family’s engagement with dinner,” as a social media consultant might say if she were just on the brink of hangry.
Let’s keep it short and savory. The password is…umami. Big surprise, right? Incorporate a few handfuls of umami-rich ingredients, and you’ll never look back. In this so-called broccoli frittata, which is actually so much more, I’ve umami-bombed with (1) shiitakes (2) capers and (3) pecorino. That’s all it takes. Aww yeah.
In other news, we’re toggling between soaking up the last rays of summer sun and getting ready to head back to school. Our town’s annual firemen’s fair starts tonight, and I fully plan to ride the rainbow just shy of nausea. I’m counting down the days until I turn 40, and I look forward to kicking things off right. More to come.
Enjoy your Friday. See you soon.
Savory Broccoli Frittata with Shiitake Mushrooms
We do a lot of frittatas for easy weeknight meals. They're never the same twice, but they often have a handful of the same super-savory elements that take them from...I'm just gonna say it...drab to fab. This one is definitely fab. Makes great leftovers, too.
- 1 tablespoon olive oil
- 1 large yellow onion, diced small
- 5 ounces sliced shiitake mushrooms
- 2 tablespoons capers
- 10 ounces frozen broccoli florets, defrosted
- 8 eggs
- 1/4 cup grated Pecorino Romano cheese
- Salt and pepper