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Cacio e Pepe Frittata with Leeks and Broccoli

Chef Marc Murphy

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Cacio e Pepe Frittata with Leeks and Broccoli

Ingredients

  • 1 Tbsp 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 tsp Bolognese

  • 1 Tbsp Cacio e Pepe

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

  • Optional: grated cheese for topping (such as Pecorino or Parmesan)

Directions

  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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