VEGETABLE FRITTATA WITH FETA AND DILL BRAISED BROCCOLI WITH ORANGE AND PARMESAN

SERVING SIZE: TK

SERVES 4-6

The sweet-and-sour effect of the orange and tomato juices in this recipe, combined with a sprinkle of fresh Parmesan, makes the dish a hit with kids and adults alike. No vegetable suffers more from overcooking than broccoli, so watch it carefully!

Ingredients

1/4 cup freshly squeezed orange juice

1 (14-ounce) can crushed San Marzano tomatoes

1 head broccoli, cut into florets, stalks peeled and sliced

1/4 teaspoon chopped fresh oregano

Instructions

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

⅛ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1/4 cup Parmigiano-Reggiano cheese shavings

1. Combine the orange juice and tomatoes in a medium pot over medium-high heat. Bring to a boil and then add the broccoli. Add the oregano and pepper flakes. Cover and cook until tender yet still crisp and bright green, about 3 minutes. Remove the lid and season with the salt and pepper.

2. Transfer to a serving dish. Drizzle with the olive oil, sprinkle on the Parmesan shavings, and serve.