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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