Broccoli Cheddar Frittata

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Heather says:

We consume a lot of eggs in our household, currently consisting of three adults and three children. Seriously, you can’t beat egg dishes for protein content, budget consciousness, and speed of preparation. Right now we’re hot and heavy into football season which means that breakfast (and really the entire day) is all about the heat, eat, and go. In the past I’ve mentioned my Slacker’s Frittata which is really just my way of describing how to throw a bunch of things into a skillet, add in some beaten eggs, heat, and serve. Today I’m working with the American Egg Board to bring you a recipe for Broccoli Cheddar Frittata, which has more specific ratios and instructions, which I know is a relief for those of you who prefer precise recipes. Check out the Incredible Edible Egg Facebook Fan Page for lots of other egg recipes, tips, tricks.

It’s back to school season for most of the country and I know a lot of you are looking for recipes that will power your kids through until lunch. On big days kids don’t need the added distraction of a being hungry an hour or two before lunch time. Heck, as an adult I’m ticked when my blood sugar drops and it’s only 10 in the morning. Someone around here gets a little cranky when that happens, not to name names or point fingers -ok fine, it’s me. . . Protein rich recipes can help prevent that annoying blood sugar drop and eggs are a simple and economical* way to boost protein intake.

*Eggs average out to about 15 cents each.

If you’re concerned about the preparation time of this recipe, simply make it the night before and refrigerate; it reheats perfectly in the microwave. Additionally, frittatatas are one of my main go-tos for Meatless Mondays and one that doesn’t have me poking around the fridge just before bed.

Broccoli Cheese Frittata

: Broccoli Cheddar Frittata 

  • 1 package (10oz) frozen, chopped broccoli (I used fresh)
  • 1 small carrot, diced (I grated mine)
  • 1/4 sweet onion, diced
  • 1/4 cup water
  • 8 eggs
  • 1/4 cup milk
  • 2 tsp prepared mustard
  • 1 tsp salt
  • fresh ground pepper
  • 3/4 cup shredded cheddar cheese (3 oz)
  • Combine broccoli, carrot, diced onion and water in 10-inch, oven-safe skillet.
    Broccoli Frittata
  • Cook over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes; drain well. (If you are using fresh broccoli, cover the skillet to help steam and soften the vegetable.
  • In a separate bowl, beat the eggs, milk, mustard, salt and pepper.
  • Remove the skillet from the stove and add the broccoli mixture to the large bowl. Add the cheese and mix well.
  • Use a paper towel to carefully wipe out the skillet -it’s hot, you know. Then give the skillet a quick spritz with cooking spray or brush with olive oil.
  • Return the skillet to the burner just long enough to heat the pan before adding your egg mixture. (This is important!)
  • Cook, without stirring over medium heat until eggs are almost set, 8 to 10 minutes.
  • Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. Use a plastic spatula to cut into wedges and serve.
    Broccoli Frittata
  • Alternately, once the eggs are nearly set, you can finish cooking under the broiler in your oven to nicely brown the top.

Preparation time: 5

Cooking time: 20 – 25

Diet type: Vegetarian

Diet tags: High protein

Number of servings (yield): 8


This post was sponsored by the American Egg Board, all opinions are my own.

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5 thoughts on “Broccoli Cheddar Frittata”

  1. Great post Heather! 🙂 It looks absolutely delicious. We go through a lot of eggs too, and I agree with you in every aspect there. Cheap. Healthy. Quick.

  2. I’ve been doing frittata with produce from our local farmer’s market all summer and enjoying the heck out of it. I vary my breakfast and dinner versions: breakfast is lighter and more “omelet-y” and dinners have more spices and more variety of ingredients I also do a baked version over cornbread: bake the cornbread until “almost done,” poke some holes in the cornbread while it’s still piping hot, pour on the egg/veggie/whatever mixture, sprinkle with parmesan cheese, and bake until fully set. The cornbread absorbs some of the moisture and comes out more like polenta.

  3. @KeterMagick that cornbread version sounds fantastic. When Ioosen back up on the simple carbs, I will certainly give it a shot.


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