Refuel after a long run with this protein-packed crowd-pleaser.
Egg-based, protein-packed frittatas are a great breakfast after a long run. And preparing a frittata is a great way to use up the veggies from my organic fruit and veggie box. The good thing about frittatas is that they’re very versatile: I can use whatever ingredients I have on hand and those that are in season at the farmers’ market. I love using tomatoes in the summer, chard and broccoli in the winter, and asparagus and green garlic in the spring.
2 Tbsp. olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 bunch broccolini, washed and sliced into florets
1/2 cup of gruyere cheese, grated (you can substitute for your favourite cheese)
1 tsp. kosher salt
Freshly ground pepper
Beat eggs in a large bowl and set aside.
Turn on the broiler.
Place a 25cm skillet (I prefer cast iron) on medium heat and add one Tbsp. of olive oil and sliced onion. Sprinkle with a 1/2 tsp. of salt and reduce heat to medium-low. Stir until onions are really soft and starting to caramelise, about 15 minutes.
Increase heat to medium and add broccolini and garlic to the hot skillet. Sauté with the onions for 5 minutes or until tender – you may need to add a splash of water to steam the broccolini. Season with the remaining 1/2 tsp. salt and freshly ground pepper. Add 1 Tbsp. more olive oil to the pan, pour in eggs, and sprinkle cheese on top. Gently stir onions and broccolini together to combine with the egg and cheese mixture. Tilt the pan around to distribute egg and gently tuck in edges with a spatula.
Keep the frittata at medium heat until eggs start to set on the sides. Turn off the stovetop and transfer the skillet to the middle rack of the oven, under the broiler. Broilers can vary in heat intensity, so check the frittata after 2 minutes to make sure it doesn’t burn. Cook until golden brown on top and the centre is set, about 4 to 5 minutes.
Slice and enjoy with your favourite bread.