Easy Broccoli Frittata Recipes

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BROCCOLI FRITTATA



Broccoli Frittata image

The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that's been cooked a bit too long into beaten eggs for a light, fluffy frittata.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli (about 1 pound), trimmed and cut into large florets
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper
12 large eggs
1/3 cup heavy cream
1 cup shredded cheddar cheese
Nonstick cooking spray

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.

QUICK BROCCOLI FRITTATA



Quick Broccoli Frittata image

In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch skillet will yield thick, hearty slices for breakfast and the nonstick surface keeps cleanup easy.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil, plus more for serving
1 tablespoon minced garlic
10 ounces frozen broccoli florets
1/3 cup grated sharp white cheddar
Salt and pepper
5 large eggs
Sliced avocado and flaky sea salt, for serving

Steps:

  • In a small ovenproof nonstick skillet, heat oil and minced garlic over medium until fragrant, 1 minute. Stir in broccoli florets; season with salt and pepper. Cook, covered, until broccoli is tender, 4 to 5 minutes.
  • Uncover and continue to cook until liquid has evaporated, 30 seconds. Meanwhile, preheat broiler. Beat eggs with cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add egg mixture to skillet, and stir occasionally until large curds form and edges begin to set, about 30 seconds.
  • Transfer skillet to oven and broil until eggs are puffed, golden, and just set, about 2 minutes. Let stand 5 minutes. Serve frittata with sliced avocado, flaky sea salt, and a drizzle of oil.

CHEESY BROCCOLI FRITTATA



Cheesy Broccoli Frittata image

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

4 eggs
1/4 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1 tablespoon vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese

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-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

BAKED BROCCOLI FRITTATA



Baked Broccoli Frittata image

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

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 garlic clove, minced
1/4 cup chopped parsley
2 cups finely chopped broccoli
1/2 teaspoon dry basil
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
6 eggs
2 egg whites

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

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