Cacio e Pepe Frittata with Leeks and Broccoli

Cacio e Pepe Frittata with Leeks and Broccoli

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 1 tablespoon olive oil

• 1 medium leek, white and light green parts thinly sliced

• 1 cup small broccoli florets (blanched or lightly steamed)

• 6 large eggs

• ½ teaspoon Burlap & Barrel Bolognese Seasoning

• ¼ teaspoon Cacio e Pepe Seasoning

• ¼ teaspoon Chef’s Best Friend (salt & pepper blend)

• Optional: grated cheese for topping (such as pecorino or parmesan)

Instructions:

1. Preheat oven to 375°F.

2. Sauté the vegetables: In an oven-safe nonstick skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for 4–5 minutes until soft and fragrant. Add the broccoli and cook for another 2 minutes.

3. Prepare the egg mixture: In a bowl, whisk the eggs with Bolognese seasoning, Cacio e Pepe seasoning, and Chef’s Best Friend until well combined.

4. Combine & cook: Pour the egg mixture over the leeks and broccoli in the skillet. Gently shake the pan to distribute the eggs evenly. Cook over medium-low heat until the edges begin to set, about 3–4 minutes.

5. Finish in the oven: Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is just set. If desired, sprinkle with grated cheese during the last 2 minutes of baking.

6. Serve: Let the frittata cool slightly before slicing. Serve warm or at room temperature.

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