**Broccoli Frittata: A Nutritious and Versatile Dish**
Broccoli frittata is a delectable and versatile dish that combines the goodness of broccoli, eggs, and cheese. This Italian-inspired dish is not only packed with flavor but also offers a hearty dose of essential nutrients, making it a perfect choice for breakfast, lunch, or dinner. Our collection of broccoli frittata recipes caters to various dietary preferences and cooking skills, ensuring that everyone can enjoy this delicious and nutritious meal. From classic frittatas to those featuring unique ingredients and cooking methods, our recipes offer a range of options to suit every taste and occasion. Whether you prefer a traditional stovetop frittata, a quick and easy oven-baked version, or a crustless option for a low-carb diet, we have you covered. Additionally, our recipes include variations with different types of cheese, vegetables, and herbs, allowing you to customize your frittata to your liking.
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
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
HAM & BROCCOLI FRITTATA
Steps:
- Preheat broiler. In a bowl, whisk eggs, pepper and salt. Stir in 1 cup cheese and ham., In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add broccoli; cook and stir until tender. Reduce heat to low; pour in egg mixture. Cook, covered, 4-6 minutes or until nearly set. Sprinkle with remaining cheese., Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 321 calories, Fat 23g fat (11g saturated fat), Cholesterol 374mg cholesterol, Sodium 665mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
HAM, BROCCOLI AND CHEDDAR FRITTATA
This easy ham and cheese frittata, spiked with some healthy broccoli, works as a centerpiece of a brunch, easy leftovers for a quick lunch or dinner paired with a green salad.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 serving
Number Of Ingredients 7
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.
POTATO, SAUSAGE AND BROCCOLI FRITTATA
Provided by Molly Yeh
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray.
- Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl.
- Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine.
- Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold!
HOT ITALIAN SAUSAGE AND BROCCOLI RABE FRITTATA
This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it's perfect for a weekend late breakfast or any time of day.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
- Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
- Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
- Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
- Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 844 milligrams, Sugar 5 grams
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
BAKED BROCCOLI FRITTATA
This was my introduction to the concept of the frittata, from a Light Cuisine cookbook of my mother's. I have used every combination from the 6 eggs and 2 egg whites, to 4 eggs and a cup of egg substitute, to 2 cups of egg substitute, all with success (though it's a bit tastier with a real egg or two included).
Provided by OneEye
Categories Breakfast
Time 45m
Yield 1 frittata, 6 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 151.6, Fat 10.3, SaturatedFat 3.8, Cholesterol 194.8, Sodium 279.1, Carbohydrate 4.7, Fiber 1.2, Sugar 1.6, Protein 10.3
CHEESY BROCCOLI FRITTATA
Broccoli, carrot, onion, Cheddar and Parmesan make this a hearty--and delicious--Italian omelet.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 225, Carbohydrate 7 g, Cholesterol 245 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg
BROCCOLI CHEESE FRITTATA
Grated Parmesan cheese and broccoli florets and stems are added to a frittata to make the baked Italian omelet a good source of calcium.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Cut broccoli stems into 1/2-inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch saute pan over medium heat. Add onions; cook until translucent, about 5 minutes. Add broccoli stems, and cook until they begin to soften, about 5 minutes. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.
- Wipe out pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat pan over medium-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese. Cook, without stirring, for 2 minutes. Transfer to oven; bake until top is golden brown and frittata is set, about 30 minutes. Let cool 1 minute before sliding out of pan. Serve hot or at room temperature.
Nutrition Facts : Calories 128 g, Cholesterol 87 g, Fat 5 g, Fiber 4 g, Protein 12 g, Sodium 381 g
ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE
A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like.
Provided by Whats Cooking
Categories Savory Pies
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Chop the artichoke hearts coarsely.
- Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
- Add onions and cook until they are translucent.
- Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
- In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
- Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
- Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
- Bake for 30 minutes or until firm.
- Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
- Serve hot or at room temperature.
- Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.
Nutrition Facts : Calories 230.2, Fat 15.7, SaturatedFat 7.2, Cholesterol 196.8, Sodium 358.8, Carbohydrate 8.7, Fiber 1.3, Sugar 1.2, Protein 13.9
BROCCOLI AND FETA FRITTATA RECIPE - (3.7/5)
Provided by LRay
Number Of Ingredients 9
Steps:
- This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add broccoli, pepper flakes, and 1/4 teaspoon salt; cook, stirring frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Add water and lemon zest and juice; continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer. 3. Add feta and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.
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.
BROCCOLI AND CHEDDAR FRITTATA
Steps:
- Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks (or saving them for another purpose). Add the remaining 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 AND FETA FRITTATA
Don't have broccoli on hand? This recipe is a great way to use up leftover cooked vegetables. Feta adds a nice salty tang to the frittata, but Swiss, Cheddar, Monterey Jack or goat cheese also work well.
Provided by ElizabethKnicely
Categories Breakfast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.
- Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginnning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.
Nutrition Facts : Calories 225.6, Fat 16.1, SaturatedFat 8, Cholesterol 353.2, Sodium 386.8, Carbohydrate 4.7, Fiber 0.2, Sugar 1.8, Protein 15.4
SAUSAGE AND BROCCOLI RABE FRITTATA
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Provided by Duane Sorenson
Categories Cheese Egg Breakfast Brunch Broil Sauté Cheddar Sausage Fall Winter Broccoli Rabe Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in 1/2 cup cheddar; season with salt and pepper and set aside.
- Heat oil in a large skillet, preferably castiron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6-8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8-10 minutes longer.
- Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10-12 minutes. Top frittata with remaining 1/4 cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.
- Cut frittata into wedges and serve warm or room temperature.
- DO AHEAD: Frittata can be made 2 hours ahead. Let cool, then cover.
BROCCOLI TWO CHEESE FRITTATA
Make and share this Broccoli Two Cheese Frittata recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 40m
Yield 1 broccoli pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, melt margarine, and saute onion. Add broccoli and 1 tablespoon water.
- Cook, stirring occasionally, on low heat for 5 minutes, until tender crisp, but still green.
- IN a separate large bowl, whisk eggs, soup mix, cheese, milk, salt, and pepper. Fold in broccoli-cheese mixture.
- Pour into buttered 10 inch deep dish pie pan.
- Bake at 350 degrees for 20-25 minutes, or until center is set.
- Take out of oven , let sit for 5 minutes, before cutting into pie wedges.
BROCCOLI FRITTATA WITH TOMATO TOAST AND BANANA MILK
This stove-top frittata is quick and easy and the flavored milk is a clever way to include fruit into your breakfast.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Divide the sliced bananas among the four glasses, smash slightly and fill each glass with 3/4 cup of milk. Refrigerate until ready to serve.
- Combine the broccoli and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes. Let rest for a few minutes, carefully remove the plastic and drain.
- Tear up one slice of bread into small pieces and soak in the remaining 1/3 cup milk in a large bowl until soft, about 2 minutes. Add the broccoli, cheese, basil, eggs, 1/2 teaspoon salt and some pepper. Heat half of the oil in a medium nonstick pan over medium heat. Pour in the egg mixture and cook until the bottom begins to set, about 2 minutes. Adjust the heat to medium-low, cover and continue to cook until the middle is set, 6 to 7 minutes more.
- Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato. Drizzle the toast with the remaining 1/2 tablespoon oil.
- Cut the frittata into four slices and divide among four plates along with the tomato toast. Serve with the banana milk.
Nutrition Facts : Calories 350 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 110 milligrams, Sodium 600 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 21 grams, Sugar 20 grams
CAULIFLOWER AND BROCCOLI TORTINO ( FRITTATA)
A simple frittata recipe for when cauliflower is in season. easy to make and looks so colourful when cut.
Provided by Wild Thyme Flour
Categories Cauliflower
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Blanch the cauliflower and broccoli in boiling water for 4 minutes, drain.
- Fry the onions together with the anchovies, add the mushrooms and cook on high heat for 4 minutes.
- Add the cherry tomatoes and olives and continue cooking 2 more minutes.
- In a bowl mix the eggs, cream, herbs and cheese. season with salt and pepper.
- Add the onion mixture to the egg mixture and incorporate.
- Preheat oven to 180°C Grease an 18cm round deep dish ( do not use springform tin or the mixture will leak).
- Cover the dish with some baking paper and bake for 45-50 minutes. remove the baking paper during the last 5 minutes.
- Cool to just warm before cutting and serving with a side salad.
Nutrition Facts : Calories 448.4, Fat 36.2, SaturatedFat 13.4, Cholesterol 270.5, Sodium 792.5, Carbohydrate 15.9, Fiber 4.7, Sugar 6.5, Protein 18.4
Tips:
- For a crispy frittata, cook it over medium-high heat until the edges are golden brown and the center is set.
- Don't overcrowd the pan with vegetables or cheese. This will make the frittata soggy.
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have a cast-iron skillet, you can use a nonstick skillet or a metal baking pan.
- You can also bake the frittata in the oven at 350 degrees Fahrenheit for 30-35 minutes, or until the center is set.
- Serve the frittata warm or at room temperature. It can be eaten for breakfast, lunch, or dinner.
Conclusion:
Broccoli frittata is a quick and easy dish that is perfect for a busy weeknight meal. It is also a great way to use up leftover vegetables. The frittata is a versatile dish that can be customized to your liking. You can add different vegetables, cheese, or meat. You can also bake the frittata in the oven or cook it on the stovetop. No matter how you choose to make it, broccoli frittata is a delicious and satisfying dish.
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