Baked Broccoli Frittata Recipes

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-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).

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.

HAM, BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Preheat the oven to 300 degrees F. Whisk the eggs, cream, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until smooth. Fold in the broccoli, ham, Cheddar and Monterey Jack until well combined.
• Pour the mixture into an oven-safe, 10-inch nonstick skillet. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes. Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.

BAKED SICILIAN FRITTATA

Steps:

• Saute the potatoes in the oil in a large skillet for 10 minutes. Add the onion, green pepper, and garlic. Saute until tender. Add broccoli; cover and cook 5 minutes.
• Arrange the vegetable mixture in an 11 x 7 x 1 1/2 inch baking dish.
• Combine the eggs, parmesan cheese, water, basil, salt and pepper. Beat until blended.
• Pour over the vegetable mixture. Sprinkle with the Monterey Jack cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until set.