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Fritattine with Broccolette and Mushrooms

Fritattine means "little frittata" or "pancakes" in Italian. Whatever you choose to call it, this simple egg dish (a cross between scrambled eggs and an omelet) is perfect for breakfast, brunch or a light supper. It takes only minutes to make and is a wonderful way to use leftover cooked vegetables.

The earthy flavor of mushrooms partners nicely with the fresh, grassy-sweet broccolette and gets lively with with a hint of tarragon. The vegetables can be cooked ahead of time and refrigerated for up to 2 days; bring the veggies to room temperature before assembling the fritattine.

The easiest way to make this dish is to use two 8-inch ovenproof skillets. If you don't have two pans, you can make one large fritattine in a 10-inch skillet, or make one 8-inch fritattine at a time. They're meant to be very thin.

2 Servings


1 Tbsp

olive oil

1 cup

button mushrooms, white or brown (thinly sliced)

Salt and freshly ground black pepper

1 cup

cooked Earthbound Farm Organic Broccolette (cut into 1-inch lengths)



2 Tbsp

dry white wine (or water)

½ cup

Parmigiano Reggiano cheese (grated)

2 Tbsp

butter (divided)


Position a rack about 8 inches from the broiler and preheat on high.

Heat the oil in a medium skillet over medium to medium-high heat. When it’s hot, add the mushrooms and a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms are golden and tender, 5 to 7 minutes. Stir in the tarragon and set aside.

Place the eggs in a mixing bowl and whisk to blend. Whisk in the wine, 3 tablespoons of the cheese, and salt and pepper to taste.

Place one tablespoon of butter in each of the two 8-inch ovenproof skillets (or both in one larger skillet). Melt the butter over medium heat, then add half of the egg mixture to each skillet. Cook without stirring for about 30 seconds, or until the bottom of the fritattine has just begun to set. Swirl the pan so that the egg mixture coats the sides of the pan; do this several times to build an even thickness. Using a rubber spatula, gently cut into the fritattine in one or two places to create slits where the uncooked egg mixture can touch the bottom of the pan. As the egg cooks, the slits will seal.

While the fritattine is still soft and wet in the center, scatter half of the mushrooms and broccolette over each fritattine. Divide the remaining cheese between each skillet. Transfer the skillets to the broiler and cook until the cheese melts, 1 to 2 minutes. Slide each fritattine onto a warmed plate and serve hot.

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