Here’s a quick weeknight supper. And the leftovers are great for lunch or breakfast the next day. It’s very adaptable. Include whatever odds and ends you have in your fridge.
About 2 teaspoons butter
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small onion, sliced
4 cups blanched broccoli florets and sliced stems, drained and patted dry
Pinch red pepper flakes
10 eggs, lightly beaten
Three-quarters teaspoon kosher or otherwise coarse salt
A few turns of freshly ground pepper
1 and one-half cups grated cheese (Emmentaler, Gruyere, Cheddar or mixed)
2 cups leftover cooked spaghetti
Lightly butter a 13 x 9 inch baking pan and preheat the oven to 400 degrees.
Warm the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until soft and fragrant. Add the broccoli and pepper flakes along with a little salt and pepper to taste and sauté, stirring until broccoli is fragrant and well coated with garlic, oil and onion. Turn off heat.
Add salt, pepper and cheese to the beaten eggs. Arrange the spaghetti evenly on the bottom of the buttered baking dish and top with the broccoli, distributing it evenly. Pour the egg mixture over all and bake for 35-40 minutes or until set. Serve warm, room temperature or cold.