Broccoli Fritto Recipe 445

EASY BROCCOLI FRITTATA

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.

BROCCOLI FRITTO RECIPE - (4.4/5)

Steps:

• Clean and trim the broccoli into florets no bigger than 1 inch wide. For the aioli: Blend the mayonnaise with the peppers and liquid. Add salt and pepper to taste. Set Aside. Heat 4 inches of canola oil in a 3 quart saucepan to 360 degrees, or until a drop of water sizzles on the surface. Mix the flour and water in a bowl until just combined; a few crumbs are okay. That's your tempura batter. Coat the broccoli florets with the batter, then set (not drop) them into the oil. Don't let them stick to one another. Fry for 2 minutes, until the batter is crispy. Drain the florets on a towel and hit'em with salt (as much as you would French Fries). Place the broccoli on a platter, the top with--in this order--the aioli, the basil, and the Parmigiano-Reggiano. Eat.

BROCCOLI AND CHEDDAR FRITTATA

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.

BROCCOLI-CHEDDAR FRITTATA

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.

BAKED BROCCOLI FRITTATA

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).

CHEESY BROCCOLI FRITTATA

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.

BROCCOLI FRITTATA

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.

BROCCOLI FRITTO MISTO

Steps:

• Fill a large, deep, heavy pot with enough oil to come up 2 inches from bottom of pot. Place over medium heat; clip a deep-fry thermometer to pot and heat oil to 350°.
• Cut a slit in the side of each pepperoncini; squeeze out excess liquid and pat very dry. Stir together pepperoncini brine, vinegar, garlic, and 1/4 teaspoon salt to make the dipping sauce; set aside.
• Whisk together 1 cup rice flour, all-purpose flour, baking powder, and 1 teaspoon salt in a medium bowl. Whisk in 1 cup club soda and wine. (Batter should have the texture of thin honey.) Add remaining 1/4 cup rice flour to a shallow bowl.
• Preheat oven to 200°. Working with a few pieces at a time to avoid crowding, toss Broccolini in rice flour, then dip in batter, turning to coat. Using tongs or a slotted spoon, transfer to pot and fry until crisp and golden, 2 to 3 minutes. Transfer Broccolini to a wire rack set over a baking sheet; season with salt. Place baking sheet in oven to keep warm.
• Thin batter with more club soda until it has the consistency of heavy cream (about 2 tablespoons). This will prevent thick clumps of batter from forming in the florets. Repeat batter and frying instructions in step four with broccoli, followed by pepperoncini and sage. Serve right away or keep in oven up to 1 hour. Serve with reserved dipping sauce.

QUICK BROCCOLI FRITTATA

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.

BROCCOLI FRITTATA

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.

BROCCOLI CHEDDAR FRITTATA RECIPE BY TASTY

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!

BROCCOLI FRITTATA

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.