Quick 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 CHEESE FRITTATA (EASY KETO & LOW CARB RECIPE)

Steps:

• Preheat the oven to 350ºF.
• In a large mixing bowl, whisk together the eggs and milk. Season generously with salt and pepper. Set aside.
• In a large oven-safe skillet or frying pan, heat the oil over medium heat. Add the onion and cook for 3-4 minutes until slightly softened.
• Add the garlic and cook for a minute further until fragrant.
• Add the broccoli and cook for 1-2 minutes, until bright green in color.
• Pour the egg mixture into the pan and top with the cheddar cheese.
• Bake for 12-15 minutes until the eggs have set. Serve immediately.

BROCCOLI CHEDDAR FRITTATA

Steps:

• Preheat oven to 400 degrees F. In a medium mixing bowl, beat the eggs with milk, 1/4 tsp pepper and 1/2 tsp salt until fluffy (if salt sensitive use 1/4 tsp salt). Reserve.
• Place broccoli florets in a medium saucepan with 1/2 cup water. Bring to a boil. Cover the pot with a lid and let the broccoli steam for about 4 minutes till bright green and tender.
• Drain any excess liquid from the broccoli in a colander.
• Spray skillet with nonstick cooking spray or add a thin layer of olive oil, then add the steamed broccoli in an even layer across the bottom of the pan.
• Top the broccoli with an even layer of the grated cheese.
• Add the chopped fresh dill to the eggs and rewhisk the eggs till fluffy and the dill is well incorporated.
• Pour egg mixture evenly over the top of the other ingredients, tilting the pan in each direction to make sure all ingredients are evenly covered with egg. Cook for 2 minutes over medium heat until the edges begin to solidify and brown a bit. Sprinkle the smoked paprika lightly across the top of the eggs.
• Place the fritatta carefully in the oven. Let it bake for about 10 minutes, until a knife inserted in the center comes out clean. Remove from oven and allow to cool for a few minutes. It will be puffy when you first take it out of the oven, then it will settle.

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.

FRITTATA

Steps:

• Working in two batches, cook bacon in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan over medium-low heat, flipping a couple times until browned and crispy. (I prep my veggies and egg mixture while the bacon is cooking, see below.) Transfer bacon to paper towel lined plate. Let bacon rest and then crumble; set aside.
• Meanwhile, add chopped potatoes to a microwave safe bowl and add water to reach ¼" up the sides. Cover with a microwave safe lid and microwave for 4 minutes. Uncover and set aside.
• Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl (don't overbeat). Stir in the basil, all of the Gruyere cheese and ½ cup mozzarella; set aside.
• Preheat oven to 350 degrees F.
• Drain all but 1 ½ tablespoons bacon grease from skillet. Heat over medium-high heat. Add onions and sauté for 3 minutes. Add broccoli and bell peppers and cook an additional 4 minutes or until onions are caramelized and broccoli is tender-crisp; add garlic and sauté 30 seconds.
• Spread vegetables into an even layer, making sure the ingredients are evenly distributed. Set aside 2 tablespoons crumbled bacon (to top the baked frittata) then evenly layer the vegetables with remaining bacon, sweet potatoes and tomatoes. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are submerged. Top evenly with remaining ½ cup mozzarella cheese.
• Cook over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles.
• Rest for 5-10 minutes, then top with remaining bacon, slice and serve warm.

QUICK & EASY FRITTATA

Steps:

• Melt butter in non-stick pan.
• Sauté veggies over medium high heat until warmed through, about 3-4 minutes.
• While veggies are in pan, scramble eggs and water.
• Add cheese and scramble until foamy.
• Turn heat down to medium.
• Pour eggs over veggies in pan.
• Let eggs cook in pan until set-about 7-8 minutes.
• Run spatula around edge of pan, slide frittata onto serving plate.
• Season to taste with salt& pepper.

QUICK BROCCOLI FRITTATA

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.

SUPER QUICK HEALTHY VEGETABLE FRITTATA

Steps:

• Gather the ingredients.
• Heat 1 tablespoon of olive oil to a 9 or 10-inch frying pan over low heat. Cook the onion for about 5 minutes until soft. Take care not to burn.
• Add the garlic, and stir, then add the cooked vegetables and cabbage. Cook for another 2 minutes.
• Season the beaten eggs with a twist of black pepper and a little salt at the last minute (adding salt before this time can make the frittata tough). Give the eggs a good whisking.
• Tip the beaten eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
• Turn the heat down to low, and cook until the sides and center of the omelet are barely set.
• Turn the frittata over onto a large plate. Add the remaining olive oil to the pan, then transfer frittata back to the frying pan with the uncooked side downwards.
• Sprinkle the goat's cheese over and cook for another 5 minutes, or until the frittata is golden and firm. Alternatively, you can transfer the frittata to the broiler and cook for 10 minutes.
• Remove from the heat, and leave to cool slightly. Cut into wedges.