I admit it. I’m spoiled by the convenience of the grocery store. Want fresh broccoli in the middle of winter? Just go and get some at Freddy’s! In fact, I never really learned how to cook with the frozen kind. Too many dinners growing up with limp, frozen broccoli scared me away. But we happened to have a great crop of broccoli last summer, and Matt dutifully blanched and froze a ton of it while I was off at school. So, now what?
This is part of changing my patterns to live more sustainably. I used to look in the refrigerator, specifically the crisper drawer, to figure out what to cook for dinner. Now I think about what is in my freezer, in the pantry, or in my cold-storage tubs. The broccoli has been staring me in the face, but I’m not going to let it intimidate me anymore. I have embraced the task of figuring out how to cook it in a delicious way.
And so, here is my first creation, inspired by Craig’s Facebook post about hating it when people ask him for recipes….
Broccoli Blue Cheese Fritatta
- 5 Eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4-1/2 tst red pepper flakes
- 2 oz crumbled blue cheese
- 1 package blanched frozen garden broccoli, chopped
Heat 1 tablespoon of butter in a cast-iron pan. Whisk eggs and other ingredients together. Pour into hot pan. Cook on low heat until top is almost set. Put pan in oven under pre-heated boiler until the top is brown and bubbly. Serve with a dry white wine such as a sauvignon blanc or a light red such as a pinot noir.