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
BROCCOLI FRITTATA
Looking for recipes to use up my late broccoli before it bolts to flower in the heat, I came across this beauty.(Thanks to the FormulaForLife website.) I'm about to have it for lunch...YUM!
Provided by catxx
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large frying pan (a cast-iron or ovenproof one is good).
- Cook onion over medium heat for 2 minutes, add garlic and bacon and cook until onion is soft.
- Add broccoli and tomato, cook for one minute.
- Add seasonings (eg. freshly ground black pepper) to taste.
- Beat eggs in bowl, pour over other ingredients in pan.
- Cook gently without stirring until base of frittata is cooked and golden.
- Place frypan under grill until top of frittata is golden brown and firm.
- Cut into wedges and serve hot or cold.
Nutrition Facts : Calories 215.8, Fat 13.7, SaturatedFat 4, Cholesterol 289.7, Sodium 218.6, Carbohydrate 11.8, Fiber 3.2, Sugar 4.6, Protein 12.8
BROCCOLI FRITTATA
An easy recipe for a healthy broccoli frittata with chicken, red peppers, and plenty of melty cheddar cheese. Perfect for Sunday brunch!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Place rack in the center of your oven and preheat oven to 350 degrees F. Lightly coat a 9-inch pie dish with cooking spray.
- If your chicken is not yet cooked: Cook and shred chicken.
- Heat the olive oil in a large skillet over medium heat. Add the broccoli and peppers and sauté until they are beginning to soften, about 5 minutes. Add the green onions, garlic, salt, and pepper and cook 1 additional minute. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, then add cheese, chicken, and the vegetables from the skillet. Stir to combine, then pour into the prepared pie dish.
- Bake 40 minutes, until the center is nearly set and a toothpick inserted comes out clean. Remove and let sit 5 minutes then serve warm or at room temperature. The frittata will puff while baking, then settle a bit as it cools.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 6), Calories 223 kcal, Carbohydrate 5 g, Protein 21 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 282 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 7 g
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
BROCCOLI FRITTATA
The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that's been cooked a bit too long into beaten eggs for a light, fluffy frittata.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
- In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
- Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.
HAM & BROCCOLI FRITTATA
Steps:
- Preheat broiler. In a bowl, whisk eggs, pepper and salt. Stir in 1 cup cheese and ham., In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add broccoli; cook and stir until tender. Reduce heat to low; pour in egg mixture. Cook, covered, 4-6 minutes or until nearly set. Sprinkle with remaining cheese., Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 321 calories, Fat 23g fat (11g saturated fat), Cholesterol 374mg cholesterol, Sodium 665mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
BROCCOLI-CHEDDAR FRITTATA
A frittata is an excellent way to sneak veggies into your family's diet, and in this recipe, the veggie is broccoli. Also, thawed, diced hash brown potatoes speed up the cook time and the prep time, too. If you want more color on top of the frittata, shorten the baking time by a couple of minutes, and use the broiler to achieve the color you want. For breakfast or brunch, fresh fruit or baby tomatoes make a great side.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
- Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
- Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
- Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
- Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
- Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 6.2 g, Cholesterol 42.5 mg, Fat 15.2 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 8.5 g, Sodium 261.3 mg, Sugar 0.8 g
QUICK BROCCOLI FRITTATA
In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch skillet will yield thick, hearty slices for breakfast and the nonstick surface keeps cleanup easy.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a small ovenproof nonstick skillet, heat oil and minced garlic over medium until fragrant, 1 minute. Stir in broccoli florets; season with salt and pepper. Cook, covered, until broccoli is tender, 4 to 5 minutes.
- Uncover and continue to cook until liquid has evaporated, 30 seconds. Meanwhile, preheat broiler. Beat eggs with cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add egg mixture to skillet, and stir occasionally until large curds form and edges begin to set, about 30 seconds.
- Transfer skillet to oven and broil until eggs are puffed, golden, and just set, about 2 minutes. Let stand 5 minutes. Serve frittata with sliced avocado, flaky sea salt, and a drizzle of oil.
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 CHEDDAR FRITTATA RECIPE BY TASTY
Here's what you need: large eggs, broccoli, shredded cheddar cheese, salt, pepper, garlic powder, chive
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs.
- Add the broccoli, cheddar cheese, salt, pepper, and garlic powder and beat to combine.
- Heat the mini frying pan over medium heat.
- Pour the egg mixture into the pan and cover with a small plate.
- Cook for 10 minutes, or until the egg is set.
- Transfer to a plate and top with sliced chives.
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 26 grams, Sugar 1 gram
CHEESY BROCCOLI FRITTATA
Broccoli, carrot, onion, Cheddar and Parmesan make this a hearty--and delicious--Italian omelet.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.
Nutrition Facts : Calories 225, Carbohydrate 7 g, Cholesterol 245 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg
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- Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.
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