The perfect recipe for breakfast, brunch, lunch or dinner. Broccoli and cheddar love to be in a frittata together.
- 1.5 Cups Broccoli Florets
- 1 TBSP Olive Oil
- 3 TBSP Water
- 1/8 TSP Red Pepper Flakes
- 4 Large Eggs
- 1/2 Cup Cheddar Shredded
- 1 Cup Cooked Broccoli Chopped
- 1 TBSP Butter Unsalted
- 1/4 TSP Kosher Salt
- 1/8 TSP Black Pepper
-
Preheat the oven to 350 degrees. In a small pan with a lid, add all the ingredients for the broccoli. Cover and place over high heat. Cook for five minutes, stirring occasionally. When tender and lightly browned, remove from the heat. Chop the broccoli.
-
You will need an 8 or 9" non-stick ovenproof pan. Mix all the ingredients EXCEPT the BUTTER together for the Frittata in a bowl.
-
Heat the butter in your pan over medium high heat. When it has melted, coat the interior of the pan with the butter. When the butter is bubbling, add in the Frittata mixture. Cook until the edges start to bubble and then move to the oven.
-
Cook in the oven for 15 minutes. The eggs should be set. Turn the oven to broil and cook for another 3-4 minutes or until the top is golden brown. Remove from the oven and carefully invert the pan onto a plate. Cut and enjoy hot, lukewarm or cold!
For a thicker frittata, add two more eggs.
If you want a more creamy consistency, add in a quarter cup of heavy cream.
Want it more cheesy? Add in another 1/2 cup of cheddar. So yummy.
