1 garlic clove, thinly sliced
2 Tablespoons olive oil
3-1/2 cups broccoli florets
¼ teaspoonful crushed red pepper flakes
8 large eggs
¼ cup whole milk or half and half
1/3 cup grated Parmigiano-Reggiano
Preheat the oven to 350*. In a 10” ovenproof (ideally non-stick) skillet, cook the garlic in half the olive oil for about 30 seconds over moderately high heat. Add the broccoli and red pepper flakes and cook for 1 minute. Stir in 2 Tablespoonfuls water, add salt and pepper to taste, and cover. Cook for 2-3 minutes or until broccoli is crisp tender.
In a bowl, whisk the eggs and milk with ¼ tsp each salt and pepper. Stir in the broccoli mixture. Add the remaining oil to the skillet and heat the oil slightly. Pour egg mixture into skillet and heat until the edges begin to set. Transfer the skillet to the over and bake until the center is just set, 10-15 minutes. Slice into wedges and serve warm.
