- 3 tablespoons unsalted butter
- 2 shallots, sliced
- 2 garlic cloves, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 3/4 pound broccoli, thick stems peeled, cut into flowerets
- 1/2 cup water
- 6 large eggs
- 1/2 cup half-and-half
- 1/4 cup finely grated Pecorino Romano cheese
How to make this recipe
Preheat oven to 350°.
In a 10-inch ovenproof nonstick skillet, heat the butter over medium-high heat, then stir in the shallots, garlic, 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Cook, stirring occasionally, until the shallots and garlic are golden, about 5 minutes. Stir in the broccoli and water and cook, covered, until the broccoli is crisp-tender and the water is evaporated, 10 to 12 minutes.
In a bowl, whisk together the eggs, half-and-half and cheese; pour the egg mixture into the skillet over the broccoli. Transfer the skillet to the oven and bake until the eggs are set, about 12 minutes. Let cool in the skillet for 5 minutes, then invert onto a serving plate, cut in quarters and serve.