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4 cups of broccoli florets, washed and diced
1 tbsp olive oil
1 shallot, peeled and minced
1 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
¼ cup water
10 egg
¼ cup grated cheese
¼ cup water
1 tbsp fresh tarragon leaves or 1/2 tsp dried
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Best with a 12-inch, oven proof, nonstick skillet. Heat oven to 350
Heat oil in the skillet over med-high heat. Add the shallot, broccoli, salt, pepper, and turmeric. Sauté about 8 minutes, stirring often, until the broccoli has taken on a little color.
Add ¼ cup of water to the pan and let the broccoli steam and the water evaporate.
While the broccoli cooks whisk the eggs, tarragon, cheese and ¼ cup water together. When the broccoli is tender, add the egg mixture and gently stir with a spatula until the eggs just start to cook, smooth the top and place in oven, bake 6-8 minutes, eggs should be fluffy. Remove from oven and let sit for 5 minutes before slicing.
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