Roasted Broccoli Frittata

We came back from what was supposed to be a relaxing weekend escapade to Paris but rather turned into a stressful couple of days. It was snowy. Very snowy indeed, making Paris all white and magical for a few hours, and then a complete disaster. A layer of dirty slushy was covering all the sidewalks and roads, from Rue de Rivoli to Place d’Italie, melting into muddy, ice-cold puddles.

Long queues awaited us at every step, from the ticket machine at Gare du Nord to the Starbucks in Boulevard de Strasbourg. Also, we somehow managed to get treated rudely by everybody: from the manager of the Vietnamese restaurant, who stripped the bowl still containing some delicious Pho from my hands; to the waiter at the wine bar near Canal Saint Martin, who almost killed me when I asked whether we could have the cheese and bread while we were waiting for our main (‘It will be a while’, he said, and well, I was starving).

Anyway, thumbs up for the Edward Hopper Exhibit, which was the main purpose of our trip, and for the out-of-this-world bread and pastry experience at Du Pain et Des Idées, a bakery (the bakery, the best bakery in Paris, and arguably in the world), near République, which was luckily right in front of our Airbnb. Also, for the many natural wines drank, and for a romantic stroll under a cotton-soft snow.

Unfortunately, the trip was shortened by the adverse weather, which caused many Eurostars to be cancelled. Luckily, we managed to jump on an earlier train and escape the worse of the snow storm. Arriving at St Pancras was strangely emotional that day: for the first time, I surprised myself having a big smile on my face. London finally felt like home. It took us a little trip to Paris to realise that.

By the time we got to our apartment, happy to be home in a warm, dry place, we were genuinely starving. Of course, the fridge was empty. Desperate for a warming, comforting, nourishing lunch, we pulled together the few things we had – four eggs, a head of broccoli, and some amazing bread, and turned them into the simplest of meals. Since then, bread and frittata (or bread with eggs in some form) have become our food of choice for when we come home from a trip, or we are about to leave. I hope we’ll always remember to save some eggs for the occasion.

Roasted Broccoli Frittata

serves 2
A good trick to make frittata a bit fluffier is to add baking powder and a bit of milk to the eggs. You can, of course, change the veggies with the seasons: I can see asparagus, zucchini and wilted greens working just as well in here. 

2 tbsp  extra virgin olive oil
1 head of broccoli, rinsed and cut into florets
2 tbsp grated Parmesan
salt and pepper to taste
1 red onion, thinly chopped
4 eggs
1/2 tsp fine grain sea salt
freshly ground black pepper
1 tsp baking powder
1 tbsp whole milk
1 small bunch of fresh parsley, roughly chopped

Preheat the oven to 200°C. In a large bowl, toss the broccoli florets with a spoonful of olive oil, grated Parmesan and plenty of salt and pepper. Scatter on a baking sheet and bake for 15 minutes, stirring every now and then. Remove and set aside.

In a small bowl, beat eggs with salt, pepper, milk and baking powder until light yellow and fluffy.

Heat the remaining olive oil in a medium-size skillet over low heat. Add the chopped onion and stir-fry for about 5 minutes, until tender. Add the roasted broccoli and saute for 2-3 minutes. Finally, pour the egg mixture and move the skillet to spread it evenly on the surface. Cover with a lid and allow to cook for about 3 minutes, scraping the edges so that it doesn’t stick to the bottom. Remove the lid and using a spatula, lift the bottom of the frittata. Carefully slip it to a plate (or the lid you were using), then place the skillet on top of the plate and turn it upside down, so that the top of the frittata is now the bottom. Cook for two more minutes, uncovered. Remove from the heat, sprinkle with parsley and serve immediately.



  1. Francesca January 28, 2013

    i tuoi racconti sono sempre emozionanti e le foto…………..Valeria, le foto. Le amo.Punto. Un bacione

    • Valeria January 30, 2013

      Grazie mia cara, tu sei sempre troppo un tesoro! xx

  2. Zita January 28, 2013

    It looks yum and the photos are beautiful!

  3. Tery B January 28, 2013

    Parigi non è stata un posto accogliente neanche per me… modi spesso scortesi, strutture maleodoranti e caffè pessimi. Quando penso a Parigi, penso a Euro Disney, l'unica vera magia del nostro viaggio 🙂
    Frittata con broccoli arrostiti… i broccoli in questo periodo li mangerei in ogni salsa, figuriamoci in una frittata e ora che scrivo con l'odore del pane che esce dal forno la tentazione è tantissima!
    Un abbraccio

    • Valeria January 30, 2013

      Ecco, mi fa piacere di non essere l'unica pazza. 🙂 Ho avuto più o meno le tue stesse sensazioni, e ché mi posso ritenere una viaggiatrice piuttosto capace ad adattarsi agli usi e costumi del luogo…Però ci sono cose, come la scortesia, che non riesco a tollerare, soprattutto se accompagnata dalla famosa puzza sotto il naso, perché insomma, "si è parigini, oh!". Idem per quanto riguarda i broccoli, li amo, e arrosto sono i miei preferiti!

  4. Chiara Setti January 28, 2013

    Foto splendide….è frittata buonissima!!

  5. Amy January 28, 2013

    Sorry your snowy day and Pho restaurant experience wasn't as perfect as it should have been. I'm sure this gorgeous Roasted broccoli Frittata helps to ease some uneasy feelings. 🙂 Your photography is gorgeous. I'm going to check out some of your older posts. (I'm new here and glad I've found your blog).

    • Valeria January 30, 2013

      I am actually not so naive to the fact that Paris is far less romantic than how they describe(d) it, as I have been many times before. It just appears to be less and less welcoming every time I go back. Perhaps it was the weather, but really, the attitude of most people we interacted with was strikingly upfront and perhaps crossed the line of rudeness. Oh well, I'll put my Parisian escapades in stand-by for a while, now. Frittata definitely helped to warm our bellies and a bit also our souls, but I can totally admit that that French bread made the magic! x

  6. Emiko January 29, 2013

    Glad to hear that Lpndon is finally feeling like home; after a year in Melbourne I'm still not sure it feels like home just yet. I wonder if a weekend in Paris will help?! Great tip on the fluffy frittata, would never have thought! Must try it next time, frittata is a staple in our house, especially considering these days with a new baby there's not a lot of time for cooking! x

    • Valeria January 30, 2013

      It took a while, for sure. It is not the most home-y city, lets say. I think the weekend in Paris definitely helped me to see "my city" under a different light: it is clean, efficient, fast, modern and yet people are polite and well-mannered. It is, in a way, more welcoming than the French counterpart. Realizing these things definitely enabled me to appreciate London more, as there is much, much worse out there.
      As for the frittata, I love how it pleases everybody in such a short amount of time, and with such little amount of ingredients. I had Jesse to start eating it (he has never been an egg fan, so to speak) and now it is featured on our table at least once a week. xx

  7. Rachel January 29, 2013

    I made this last night. It was delicious! I will definitely make it again in the future.

    • Valeria January 30, 2013

      Oh I'm so happy to hear it! It is a new staple in my home as well!

  8. Michela January 30, 2013

    Fantastica!!! Obviously Italian 😉

  9. racheleats January 31, 2013

    Home is where the frittata is – it is indeed. There is a strange reversed synchronicity to our lives which makes your writing all the more enjoyable for me. I can't make frittata as beautifully as you can – I think this sort of thing is in the blood – I will still try though.

    • Valeria February 1, 2013

      I know exactly what you mean, and it is the same reason why I am so happy I found you. I love to see Rome, a city I deeply love, though your eyes. As for the frittata, the best thing about it is that for much imperfect that it might be we still like it –a little bit like home.


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