BROCCOLI AND FETA FRITTATA RECIPE - (3.7/5)
Provided by LRay
Number Of Ingredients 9
Steps:
- This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add broccoli, pepper flakes, and 1/4 teaspoon salt; cook, stirring frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Add water and lemon zest and juice; continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer. 3. Add feta and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.
BROCCOLI AND CHEDDAR FRITTATA
This simple baked egg dish is the perfect way to use up leftover cooked veggies like broccoli. Cheddar is nice, but you can use whatever shredded cheese you have on hand.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the broccoli, Cheddar and cayenne.
- Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let rest for 5 minutes before sliding carefully onto a cutting board. Cut into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges if using.
BROCCOLI AND CHEDDAR FRITTATA
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 4 servings (2 wedges per serving)
Number Of Ingredients 7
Steps:
- Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
- In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
- Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
- Cut the frittata into 8 wedges and serve.
Nutrition Facts : Calories 215 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 227 milligrams, Sodium 385 milligrams, Carbohydrate 11 grams, Fiber 3.5 grams, Protein 17 grams
EASY BROCCOLI FRITTATA
Easy-to-make broccoli frittata!
Provided by Yuhui Xu
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
- Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
- Bake in the preheated oven until edges are golden, about 35 minutes.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 6.7 g, Cholesterol 373.2 mg, Fat 10.6 g, Fiber 2.1 g, Protein 15.2 g, SaturatedFat 3.3 g, Sodium 750.8 mg, Sugar 2.7 g
BAKED BROCCOLI FRITTATA
This was my introduction to the concept of the frittata, from a Light Cuisine cookbook of my mother's. I have used every combination from the 6 eggs and 2 egg whites, to 4 eggs and a cup of egg substitute, to 2 cups of egg substitute, all with success (though it's a bit tastier with a real egg or two included).
Provided by OneEye
Categories Breakfast
Time 45m
Yield 1 frittata, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in a wide non-stick frying pan over medium heat. Add onion and cook, stirring often, until onion begins to soften (about 3 minutes).
- Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring often, until broccoli is bright green (about 3 minutes).
- Remove from heat and stir in salt, pepper, and 2 tablespoons of the cheese.
- In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli mixture.
- Spray a shallow 2 quart baking dish with cooking spray. Pour the broccoli mixture into the dish. Sprinkle evenly with the remaining Parmesan cheese.
- Bake, uncovered, in a 350 degree oven until frittata is firm in center when touched (25 to 30 minutes).
Nutrition Facts : Calories 151.6, Fat 10.3, SaturatedFat 3.8, Cholesterol 194.8, Sodium 279.1, Carbohydrate 4.7, Fiber 1.2, Sugar 1.6, Protein 10.3
BROCCOLI FRITTATA
Provided by Florence Fabricant
Categories dinner, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim all the leaves and stems from the broccoli and cut the flowerets into uniform pieces. Only the flowerets will be used for this recipe but the stems can be reserved for cooking to make a puree or stir-fried dish.
- Steam the flowerets until crisp-tender and still bright green, refresh under cold water, drain well and coarsely chop.
- Heat oil in a heavy 12-inch skillet. Add the sausage and saute until it begins to brown. Add onions and saute until tender. Stir in the garlic and continue to saute a moment longer. Stir in the broccoli and season this mixture to taste with salt and pepper.
- Season the eggs to taste with salt and pepper and pour over the ingredients in the skillet. Redistribute the broccoli and sausage evenly in the mixture if necessary. Cook over medium heat for a couple of minutes, then, as the eggs begin set around the edges, lift the edges to allow some of the liquid egg to run into the bottom of the pan. Then cover the pan and continue to cook until the eggs have almost completely set, about 7 minutes.
- Remove cover and sprinkle cheese over the frittata. Cover again and continue to cook just until the cheese has melted and the eggs are set but still soft on top. (Alternately, the frittata can be placed under the broiler once the cheese has been added, to glaze the top.)
- Serve frittata directly from the pan, with a little oil and vinegar sprinkled over it, if desired.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 489 milligrams, Sugar 3 grams, TransFat 0 grams
BROCCOLI AND FETA FRITTATA
Don't have broccoli on hand? This recipe is a great way to use up leftover cooked vegetables. Feta adds a nice salty tang to the frittata, but Swiss, Cheddar, Monterey Jack or goat cheese also work well.
Provided by ElizabethKnicely
Categories Breakfast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.
- Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginnning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.
Nutrition Facts : Calories 225.6, Fat 16.1, SaturatedFat 8, Cholesterol 353.2, Sodium 386.8, Carbohydrate 4.7, Fiber 0.2, Sugar 1.8, Protein 15.4
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- In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.
- Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.
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