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
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 PASTA FRITTATA
This is an Italian-style omelette that is perfect for a brunch gathering, it can also be made using chopped zucchini or any vegetable you desire. All the veggie amounts can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat about 2-3 tablespoon oil in a medium skillet.
- Add in broccoli, chopped tomato, mushrooms, onion and garlic; sauté until tender (about 3 minutes).
- Add in olives and herbs; cool.
- Preheat the broiler.
- In a large bowl beat eggs and 1-1/2 cups grated Parmesan cheese then season with salt and pepper.
- Mix in the sautéed veggies and cooked pasta.
- Heat another 2-3 tablespoons oil in a large oven-proof/broiler-proof skillet over medium heat.
- Add the egg mixture/pasta to the skillet, then press the mixture down with the back of a spoon to even out in the pan.
- Cook until the frittata on top of stove until the bottom is set and golden brown.
- Transfer the skillet to the broiler and cook until the top of the frittata is set (about 2 minutes).
- Remove the skillet and cut into wedges.
- Serve with additional Parmesan cheese.
Nutrition Facts : Calories 739.6, Fat 42.3, SaturatedFat 13.9, Cholesterol 326, Sodium 1010.7, Carbohydrate 48.8, Fiber 1.6, Sugar 2.8, Protein 42.1
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 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
PASTA FRITTATA
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."
Provided by Mark Bittman
Categories easy
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
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.
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
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
PASTA FRITTATA WITH BROCCOLI RABE AND SUN-DRIED TOMATOES
Categories Leafy Green Pasta Tomato Brunch Bake Sauté Vegetarian Quick & Easy Winter Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Cook pasta in a 6- to 8-quart pot of boiling salted water according to package instructions; 2 minutes before pasta is done cooking, add broccoli rabe and cook 2 minutes. Drain pasta and broccoli rabe and pat dry.
- Heat oil in a 10-inch heavy ovenproof nonstick skillet over high heat until hot but not smoking. Add pasta, broccoli rabe, and tomatoes and sauté, stirring frequently, 2 minutes. Whisk together eggs, cheese, milk, salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 20 to 25 minutes. Transfer frittata to a cutting board and cut into wedges.
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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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