This recipe works fine with regular broccoli, but my boys and I love it with twirly green romanesco. For freshest flavor, look for heads of romanesco that are firm, with a few crisp leaves still attached to the stem.
¼ cup water
¼ head of romanesco, cut into florets
1 Tbs. olive oil
1/3 tsp. whole ajwain seeds
Salt to taste
2 tsp. balsamic vinegar
In a nonstick skillet, add water and bring to boil.
Add romanesco florets, cover and cook until the water evaporates.
Turn romanesco florets and add olive oil to the pan.
Add ajwain seeds to the oil for a few seconds and then add eggs.
Cover and cook on low heat until eggs are cooked on top, about 5 minutes.
Transfer to a plate and drizzle with balsamic vinegar.