Saturday mornings are my favorite time to visit the farmer's market. The selection of fresh produce is abundant throughout the summer, and as fall arrives, vegetables are out in full force. Romanesco Broccoli, also known as Roman broccoli, is an edible flower bud that was first discovered in Italy in the 16th century. This gorgeous vegetable comes in three colors, including a deep yellow, vibrant chartreuse, and a bright green. The ornate design that set Romanesco broccoli apart from other vegetables are so stunning they are almost too pretty to eat.
When you remove the stems from the broccoli head and separate individual sections of the vegetable, they look similar to miniature pine trees. Though Romanesco broccoli is most abundant in summer and fall, if you can find them in December, this egg bake would make a festive addition to any Christmas brunch.
What I love most about this Italian egg bake recipe is that there are no ingredient rules to follow. Grab whatever you have in your refrigerator go with it. Pack it with meat, make it vegetarian or dairy-free. You can even custom-design your each egg bake to fit the taste and ingredient restrictions of your family or guests. Best of all, this simple breakfast solution can be made in under 25 minutes.
Find some of my other breakfast recipes here:
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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| Prep Time | 10 minutes |
| Cook Time | 10-12 minutes |
| Servings |
pieces
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- 6 large eggs, beaten
- 2 tablespoons water
- 1/2 teaspoon dried basil
- 1 teaspoon salt. divided
- 1/4 teaspoon pepper
- 1/4 cup diced zuccini or your favorite vegetagble
- 1/4 cup diced onions
- 1/8 cup cilantro, chopped or your favorite herb
- 1/2 cup cherry tomatoes, halved
- 9 Romanesco Broccoli florets
- 1 tablespoon light olive oil
Ingredients
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- Start by cutting off the stem and outer leaves of the Romanesco broccoli. Standing on its core, cut the broccoli down the middle. Gently cut off each florets beginning at the bottom to get the tree-shaped florets. Set aside.
- Preheat oven to 350°F. Prepare a non-stick muffin pan with cooking spray.
- Add 1 tablespoon of your favorite combination of ingredients to each muffin cup.
- In a bowl or glass cup with a pouring spout, whisk together eggs, water, salt, and pepper until fluffy. Pour eggs into each muffin cup up to 1/4-inch from the top.
- Transfer pan to the oven and bake 10-12 minutes or until eggs are fluffed over the top of the pan.
- While eggs are baking, heat 1/2 cup water in a saute pan over high heat. Add Romanesco broccoli florets and cover. Lower heat to medium and let steam 4 to 5 minutes or until soft when pierced with a fork.
- to Drain water from the pan. Add olive oil and 1/2 teaspoon of salt. Toss and remove from heat.
- When eggs are done, remove from oven and let sit for 2 minutes before transfering to a serving platter. Gently lay one Romanesco Bbroccoli floret on top of each egg bake and serve immediately.
I like to use whatever I have on hand in my refrigerator so each time I make this recipe it is a deliciously new experience for my family and guests.
Recipe by Lisa Soldo-Johnson for www.culiarybutterfly.com