Broccoli & Bacon Frittata

A tasty, nutritious way to make good use of tender broccoli stems.

Prep time: 5 minutes
Cook time: 18 minutes
Serves: 4

2 strips lean bacon
Stems from 3 small heads of broccoli (about 2/3 lb) washed, ends removed, and sliced lengthwise.
Be sure to use broccoli stems that are tender – the woody kind, sadly, should be reserved for compost
1 small onion
Pinch ground cumin
Pinch paprika
4 eggs, lightly beaten
1 cup shredded mozzarella
Salt and pepper.
Parmesan cheese

Cook the bacon in a 10” ovenproof skillet over medium heat. Preheat your broiler. While the bacon is cooking, use a food processor with a shredder attachment, and shred the broccoli spears and the onion. When the bacon is done, make an executive decision about using the bacon fat for cooking (good taste, lots of saturated fat) or pouring it out and adding a little olive oil to the skillet. Some of that bacon fat flavor will remain. Add the shredded broccoli onion mixture, the cumin, and the paprika, and cook over medium heat, stirring, for 10 minutes or until broccoli pieces are tender. Stir the mozzarella, salt and pepper into the eggs, and stir the egg mixture into the broccoli in the skillet. Cook, without stirring, for about 5 minutes or until the edges of the frittata are firm. Turn off the stovetop. Sprinkle the frittata with the Parmesan cheese, and slide the skillet under the broiler. Broil for 3 minutes or until the top is nicely browned and the frittata is firm. Remove from the oven, slice, and serve.

- Tod Dimmick - Editor of tastingtimes.com