Broccoli And Cheddar Mini Frittatas Recipes

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BROCCOLI AND CHEDDAR MINI FRITTATAS



Broccoli and Cheddar Mini Frittatas image

With just three ingredients, this make-ahead dish is easy to prepare, and is a great heat-and-go option on busy mornings.

Provided by Sarah Caron

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 3

2 cups chopped fresh broccoli
3/4 cup shredded sharp Cheddar cheese (3 oz)
1 carton (16 oz) fat-free egg product

Steps:

  • Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • Place broccoli in 2-quart saucepan; add about 1/2 inch water. Cook, covered, 3 to 5 minutes or just until broccoli is tender. Drain.
  • Divide broccoli evenly among muffin cups. Top each evenly with cheese. Fill each cup with egg product.
  • Bake 18 to 20 minutes or until set. Cool mini frittatas 5 minutes; remove from muffin cups to cooling rack.

Nutrition Facts : ServingSize 1 Serving

BROCCOLI AND CHEDDAR FRITTATA



Broccoli and Cheddar Frittata image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

8 large eggs
2 tablespoons water
2 teaspoons olive oil
1 small red onion, sliced (about 1 cup)
2 cups chopped cooked broccoli
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar (2 ounces)

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 CHEDDAR FRITTATA



Broccoli and Cheddar Frittata image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings (2 wedges per serving)

Number Of Ingredients 7

8 large eggs
2 teaspoons olive oil
1 small red onion, sliced (about 1 cup)
2 cups chopped cooked broccoli
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar (2 ounces)

Steps:

  • Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 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.

Nutrition Facts : Calories 215 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 227 milligrams, Sodium 385 milligrams, Carbohydrate 11 grams, Fiber 3.5 grams, Protein 17 grams

BROCCOLI-CHEDDAR FRITTATA



Broccoli-Cheddar Frittata image

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

7 large eggs
¼ cup heavy cream
1 teaspoon smoked paprika
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
½ cup chopped onion
1 ½ cups chopped fresh broccoli
1 cup frozen diced hash brown potatoes, thawed
1 cup shredded Cheddar cheese
4 slices bacon, cooked and crumbled

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

MINI BROCCOLI AND CHEESE FRITTATAS



Mini Broccoli and Cheese Frittatas image

Make and share this Mini Broccoli and Cheese Frittatas recipe from Food.com.

Provided by Chef mariajane

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup frozen broccoli florets, thawed and chopped
1/4 cup onion, chopped
2 tablespoons finely chopped sun-dried tomatoes
5 eggs
2/3 cup 1% low-fat milk
1 garlic clove, minced
1/4 cup honey dijon mustard, dressing divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mozzarella cheese, part skimmed, shredded
4 cups mixed salad greens

Steps:

  • Preheat oven to 350°F Partially fill the 4 corner cups of a 12 cup muffin pan with water. Spray remaining 8-cups with nonstick spray. Divide broccoli, onion and sundried tomato equally between the 8 greased cups.
  • Whisk eggs with milk, garlic and half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake 15 minutes. Sprinkle with cheese and bake until cheese is melted and eggs are set , 8-10 minutes. Let stand 2 minutes. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad green tossed with remaining dressing.

Nutrition Facts : Calories 171, Fat 9.9, SaturatedFat 4.1, Cholesterol 277.5, Sodium 383, Carbohydrate 7, Fiber 1.6, Sugar 4.3, Protein 13.8

BROCCOLI AND CHEDDAR FRITTATA



Broccoli and Cheddar Frittata image

This simple baked egg dish is the perfect way to use up leftover cooked veggies like broccoli. Cheddar is nice, but you can use whatever shredded cheese you have on hand.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 9

10 large eggs
1/4 cup milk
Kosher salt and freshly ground black pepper
2 cups chopped cooked broccoli
1 cup shredded Cheddar
1/4 teaspoon cayenne
1 tablespoon extra-virgin olive oil
Snipped fresh chives, for serving
Lettuce or arugula leaves and tomato wedges, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk together the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the broccoli, Cheddar and cayenne.
  • Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let rest for 5 minutes before sliding carefully onto a cutting board. Cut into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges if using.

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