This is the dish at the center of the Notebook article, What a Knock at the Door and One Timing Decision Made for Dinner. A simple weeknight frittata built around broccoli microgreens, used two ways: folded into the eggs for flavor, finished raw on top for freshness.
Serves 2 | Easy
6 large eggs
1 small shallot, thinly sliced
1/2 cup peas, fresh or frozen (thawed)
3/4 cup broccoli microgreens, divided
2 oz goat cheese, crumbled
1 tablespoon olive oil
Kosher salt and black pepper
Zest of 1/2 lemon
Good olive oil for finishing
Position the oven rack about 6 inches from the broiler. Preheat broiler to low.
Whisk eggs with a pinch of salt and several grinds of pepper. Fold in peas and half the microgreens (roughly 1/3 cup).
Heat olive oil in a 10” skillet over medium. Add shallot and cook until soft and translucent, about 3 minutes.
Pour in the egg mixture. Cook undisturbed until edges are set, but center is still loose, about 3 to 4 minutes.
Dot goat cheese across the surface. Transfer to the broiler. Cook until top is just set and lightly colored, about 6 minutes. Watch closely.
Remove from broiler. Rest 2 minutes. Finish with the remaining raw microgreens, lemon zest, and a drizzle of olive oil..
If you made this, did the layering approach work the way you expected? I'm especially curious whether anyone tried the microgreens a different way, or swapped in a different green entirely.
