Andrew feinberg's slow-baked broccoli frittata
Italian cuisine
Baking
"Instead of cooking the eggs quickly in a hot oven," chef Andrew Feinberg says, "I cook them slowly in a low oven and the result is a very custardy and creamy texture that traditional frittata do not have." Recipe adapted from Andrew Feinberg, chef/owner of <strong><a href="https://frannysbrooklyn.com/">Franny's</a></strong> and <strong><a href="http://marcosbrooklyn.com/">Marco's</a></strong> in Brooklyn, NY.
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