Branch out and try this delicious Broccoli-Cheddar Frittata Recipe for Sunday brunch.
There are three ways to serve a frittata. You can serve wedges right from the pan, slide uncut frittata topside-up onto a platter, or invert it onto a platter to show its nicely browned bottom.
Cooking With Eggs: Recipes for Every Meal
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
1 package (10 ounces) frozen chopped broccoli
1 small carrot, diced, optional
1/4 cup water
1/4 cup milk
2 teaspoons mustard
1 teaspoon seasoned salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
1 tablespoon chopped green onion
In 10-inch nonstick skillet, combine broccoli, carrot and water. Cook over medium heat for 10 minutes, or until tender, stirring occasionally to break up broccoli; drain well.
In large bowl, beat together eggs, milk, mustard, salt and pepper until blended. Add broccoli mixture, cheese and green onion; mix well.
Coat same skillet with cooking spray; heat over medium heat until hot. Pour in egg mixture and cook over low to medium heat for 8 to 10 minutes, or until eggs are almost set.
Remove from heat. Cover and let stand for 8 to 10 minutes, or until eggs are completely set and no visible liquid egg remains. Cut into wedges. Yields 4 to 8 servings.
After removing from heat, frittata can be broiled, 6 inches from heat, until eggs are completely set and no visible liquid egg remains, about 2 to 3 minutes.
Recipe can be made with reduced-fat cheese, if desired.
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