Broccoli Cheddar Frittata

Broccoli Cheddar Frittata

Broccoli Cheddar Frittata

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Broccoli Cheddar Frittata cooked in a cream coloured cast iron skillet and resting on a wicker trivet.

Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

Tips:

-Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

-Use good quality eggs.

-Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

-Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

-Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

-A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
Broccoli Cheddar Frittata
Print Recipe
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    15-18 minutes 5-10 minutes
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    15-18 minutes 5-10 minutes
    A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
    Broccoli Cheddar Frittata
    Print Recipe
      Servings Prep Time
      6-8 servings 20 minutes
      Cook Time Passive Time
      15-18 minutes 5-10 minutes
      Servings Prep Time
      6-8 servings 20 minutes
      Cook Time Passive Time
      15-18 minutes 5-10 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350°F and set a rack in the middle position.
      2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
      3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
      4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
      5. Cut into desired wedges and serve immediately.
      Recipe Notes

      -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

      -Gruyére cheese would also be a nice substitute for the cheddar.

      -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

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      Baked Berry and Coconut Oatmeal

      Baked Berry and Coconut Oatmeal

      Baked Berry and Coconut Oatmeal

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      A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.

      I think breakfast is a very important start to any day. I am one of those people who does eat breakfast every single day. Yes, I think I should for nutrition but also because I’m quite hungry in the morning and if I don’t eat breakfast, no one is safe around me! That’s right, I turn into a hangry person, and it is not pretty.

      I love these individual Baked Berry and Coconut Oatmeal squares because they are a good combination of chewy coconut and oatmeal with sweetness from frozen berries and maple syrup, yet they are not overly sweet. The eggs and milk provide much-needed protein to help us get through the morning and the adorable squares are a perfect size, at least for me. I just love them topped with lots of yogurt and fresh berries if I have them on hand. They can be made in advance, wrapped and frozen for up to a month. Thawed squares can be warmed gently in the microwave when you’re ready to eat.

      Ingredients for Baked Berry and Coconut Oatmeal in a large glass bowl ready to be whisked together.

      They’re super simple to make using only one bowl, and if you don’t have an individual pan like the one I have, you can bake it in a 9” x 9” pan and cut into desired squares. Either way, Baked Berry and Coconut Oatmeal is an easy and tasty way to start your day. Enjoy!

      More breakfast options…

      Baked Apple Cranberry Oatmeal

      Orange Yogurt Smoothie

      Ginger Pear Pancakes

       

      Baked Berry and Coconut Oatmeal baked in individual squares.

      A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
      Baked Berry and Coconut Oatmeal
      Print Recipe
        Servings Prep Time
        12 servings 20-25 minutes
        Cook Time Passive Time
        28-30 minutes 20 minutes
        Servings Prep Time
        12 servings 20-25 minutes
        Cook Time Passive Time
        28-30 minutes 20 minutes
        A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
        Baked Berry and Coconut Oatmeal
        Print Recipe
          Servings Prep Time
          12 servings 20-25 minutes
          Cook Time Passive Time
          28-30 minutes 20 minutes
          Servings Prep Time
          12 servings 20-25 minutes
          Cook Time Passive Time
          28-30 minutes 20 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350°F.
          2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
          3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
          4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
          5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
          6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
          Recipe Notes

          -Use almond milk or other milk substitutes in place of the 2% milk if desired.

          -Add a scoop of vanilla protein powder if you want more protein.

          -The individual brownie pan is perfect for meal prep baked oatmeal squares.

          -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

          -Allow frozen squares to thaw before warming gently in the microwave.

           

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          Corn and Bacon Quiche

          Corn and Bacon Quiche

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          A slice of Corn and Bacon Quiche served on a small cream coloured plate with the whole quiche sitting in the background.

          Let’s celebrate World Egg Day with some delicious food!! Friday, October 11th is World Egg Day so it seems only right to enjoy this amazing Corn and Bacon Quiche.  It has all the goodness of eggs and is stuffed with bacon, corn, peppers and onions.  Oh yes, and lots of cheddar cheese.  It also has a hash-brown crust making it gluten-free as well.  It’s a high quiche with lots of filling that envelops the potato crust making it very hearty and great for brunch, lunch or dinner.

          Ingredients for Corn and Bacon Quiche arranged on a wooden cutting board on a yellow napkin.

          So why does the egg get its own day?  It’s simple, eggs are extremely nutritious, high in quality protein, very economical, versatile and delicious of course. So yes, I believe the egg does deserve its own day!

          An asssembled but unbaked Corn and Bacon quiche on a wooden cutting board resting on a yellow napkin.

          Corn and Bacon Quiche tips:

          -Make sure all frozen ingredients like the potatoes and corn are completely thawed and patted dry if necessary.

          -Use a deep-dish pie plate for this recipe, one that is at least 1 1/2″ – 2” deep and comfortably holds 32 ounces of liquid. There is too much filling for a standard pie plate.

          -Don’t over bake the quiche. It should jiggle slightly in the center when it is done and it will continue to firm up as it rests.

          -Be sure to rest the quiche before slicing. This allows the quiche to firm up and will help with slicing and keeping all the ingredients together instead of spilling out when cut.

           

          Corn and Bacon Quiche
          Print Recipe
            Servings Prep Time
            6-8 servings 45 minutes
            Cook Time
            35-40 minutes
            Servings Prep Time
            6-8 servings 45 minutes
            Cook Time
            35-40 minutes
            Corn and Bacon Quiche
            Print Recipe
              Servings Prep Time
              6-8 servings 45 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              6-8 servings 45 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 425°F.
              2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
              3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
              4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
              5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
              6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
              7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
              8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
              9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
              10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
              11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
              12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
              Recipe Notes

              -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

              -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

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              Homemade Pork Breakfast Patties

              Homemade Pork Breakfast Patties

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              Homemade Pork Breakfast Patties panfried in a cast iron skillet and garnished with fresh herbs.

              One of my favourite things is enjoying a leisurely weekend morning with nothing more to do than drink coffee and chat idly over a satisfying, belly bursting breakfast/brunch.  It’s the kind of time that I cherish because there’s no rushing, no chores, just good company, yummy food and belly scratches for the cat.  Even though my husband and I both love bacon, we couldn’t help but fall hard for these juicy and flavourful Homemade Pork Breakfast Patties.  They’re the absolute best thing for my perfect weekend morning. Easy, delicious, homemade and amazing with crispy fried eggs.

              Uncooked Homemade Pork Breakfast Patties on a parchment lined tray ready for pan frying.

              What makes a great homemade sausage patty?

              -don’t overmix, over mixing will cause the mixture to be gummy and harder to handle.
              -use dampened hands, fingers and ring molds to form the patties into neat rounds.  Just a dab of water goes a long way to keep the stickiness at bay.
              -season appropriately with enough salt and spices.  Remember, plain meats need salt to bring out the flavour and additional spices and herbs enhance the meat.  Salt enhances the herbs too.
              -don’t overcook the patties, they only need to be cooked through not cooked to death which will result in dry patties.
              -use freshly ground pork if possible as it will be less weepy or watery than ground pork that has been frozen and thawed.
              -measure or weigh each portion for uniform patties that will cook evenly.

              Homemade Pork Breakfast Patties
              Print Recipe
                Servings Prep Time
                12-13 patties 30 minutes
                Cook Time
                8-10 minutes
                Servings Prep Time
                12-13 patties 30 minutes
                Cook Time
                8-10 minutes
                Homemade Pork Breakfast Patties
                Print Recipe
                  Servings Prep Time
                  12-13 patties 30 minutes
                  Cook Time
                  8-10 minutes
                  Servings Prep Time
                  12-13 patties 30 minutes
                  Cook Time
                  8-10 minutes
                  Ingredients
                  Servings: patties
                  Instructions
                  1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
                  2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
                  3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
                  4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
                  5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
                  Recipe Notes

                  -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

                  -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

                  -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

                   

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                  Whole Wheat Peach Streusel Muffins

                  Whole Wheat Peach Streusel Muffins

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                  Whole Wheat Peach Streusel Muffins stacked on a metal stand with a split muffin on a plate in the foreground.

                  These naughty but nice Whole Wheat Peach Streusel Muffins are perfect for back to school.  They have minimal added sugar, are made with whole wheat flour and pureed peaches for a healthy-ish muffin.  The streusel topping and juicy peach chunks keep it being the muffin you want to eat or send in your child’s lunch, without the guilt. 

                  Muffins are not only a great item to add to breakfast or brunch, but also great as a snack.  They come together easily, freeze well and are a must to have on hand whether you pack lunches or not.

                  Fresh peaches stacked on a metal tray in preparation for Whole Wheat Peach Streusel Muffins.

                  Tips for great muffins:

                  *DO NOT OVERMIX!  I really can’t stress this enough.  Once the flour is added to the wet ingredients in any quick bread recipe, the batter only needs to be mixed enough to incorporate the ingredients.  Any more mixing than that will start to develop the gluten in the flour.  The result will be tough muffins or loaves.

                  *Divide batter evenly into the muffin tins to ensure the muffins bake uniformly and evenly.

                  *Don’t overbake!  Bake just long enough that they spring back when lightly touched or a toothpick inserted comes out clean.  Overbaked muffins will be dry and dense.

                  * Bake muffins on the middle oven rack for even baking without scorched bottoms or tops that are too dark.

                  *Use muffins liners or a well-greased muffin tin to prevent the muffins from sticking.  Nobody wants to fight with trying to unstick a dozen muffins only to have bits of muffin stuck to the pan anyway.  It’s just a waste of perfectly good muffin bits.

                  *Allow the muffins to cool for at least 5-10 minutes before trying to remove from the pan.  This will prevent any “squishing” mishaps that are likely to happen when trying to pull them out while they are hot and soft.

                  Now is the time that fresh peaches are abundant, so enjoying these delicious Whole Wheat Peach Streusel Muffins is a must.

                  Peach Streusel Muffins
                  Whole Wheat Peach Streusel Muffins
                  Print Recipe
                    Servings Prep Time
                    12 muffins 30 minutes
                    Cook Time
                    18-22 minutes
                    Servings Prep Time
                    12 muffins 30 minutes
                    Cook Time
                    18-22 minutes
                    Peach Streusel Muffins
                    Whole Wheat Peach Streusel Muffins
                    Print Recipe
                      Servings Prep Time
                      12 muffins 30 minutes
                      Cook Time
                      18-22 minutes
                      Servings Prep Time
                      12 muffins 30 minutes
                      Cook Time
                      18-22 minutes
                      Ingredients
                      Streusel Topping
                      Muffins
                      Servings: muffins
                      Instructions
                      Streusel Topping
                      1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
                      Muffins
                      1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
                      2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
                      3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
                      4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
                      5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
                      6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
                      7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
                      8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

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                      Ultimate Chocolate Almond Granola

                      Ultimate Chocolate Almond Granola

                      Ultimate Chocolate Almond Granola is scattered over yogurt and served with fresh strawberries in a shallow dish.

                      Breakfast couldn’t be any better…

                       

                      I can call this Ultimate Chocolate Almond Granola for two main reasons. One, because it verges on being sinful with lots of almonds and chocolate. The second, because it has the most amazing crunchy clusters. It’s absolutely delicious with yogurt or almond milk. Toss on a few fresh berries and breakfast couldn’t be any better.

                      A pink bowl filled with large flake oatmeal has almonds and strawberries scattered around it in preparation for Ultimate Chocolate Almond Granola.

                      Yes, it’s made with sweetened condensed milk!

                       

                      You might think the sweetened condensed milk is over the top to use for granola, but I’m here to tell you it’s what makes this granola cluster up so well. It’s not nearly as sweet in the overall granola as you might think either. In fact, I find this amazing Chocolate Almond Granola has just the perfect hint of sweetness.

                      Let’s have a closer look at the overall sugar content since we are using something different from the more commonly used maple syrup or honey. The overall sugar content is slightly less than if made with maple syrup and/or honey. Sweetened condensed milk contains 11grams of sugar per tablespoon, whereas maple syrup contains 12grams and honey has 17grams. So overall the total grams of sugar is less than if you used the same amount of honey or maple syrup. The downfall is that sweetened condensed milk contains some refined sugar along with its natural lactose, whereas honey and maple syrup are natural sugars. But I’m here to tell you, this granola is amazing and you’ll want to eat it straight from the jar. Enjoy!

                      A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.

                      A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
                      Ultimate Chocolate Almond Granola
                      Print Recipe
                        Servings Prep Time
                        10 cups 25 minutes
                        Cook Time Passive Time
                        50-55 minutes 2 hours
                        Servings Prep Time
                        10 cups 25 minutes
                        Cook Time Passive Time
                        50-55 minutes 2 hours
                        A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
                        Ultimate Chocolate Almond Granola
                        Print Recipe
                          Servings Prep Time
                          10 cups 25 minutes
                          Cook Time Passive Time
                          50-55 minutes 2 hours
                          Servings Prep Time
                          10 cups 25 minutes
                          Cook Time Passive Time
                          50-55 minutes 2 hours
                          Instructions
                          1. Preheat oven to 275℉.
                          2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
                          3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
                          4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
                          5. Spread out evenly onto a large baking sheet.
                          6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
                          7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
                          8. Store granola in an airtight container at room temperature or freeze for up to a month.
                          Recipe Notes

                          I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.

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                          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com