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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      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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          Affiliate Disclosure

          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
          Poached Egg and Kale Toasts

          Poached Egg and Kale Toasts

          I love eggs with greens, so when I was on the hunt for a nice lunch, I couldn’t think of what would be better than braised kale and eggs. Poached Eggs and Kale Toasts are not only quick and delicious, but a great way to eat your greens. Need more motivation to kale?  It’s crazy high in vitamin K, high in vitamins A and C and also a great source of fibre to name just a few. 

          Curly leaf kale braised with shallots, red pepper and garlic get a bright finish with a splash of white wine vinegar.  The tender, yet still slightly chewy kale provides a good texture contrast with the soft eggs.  Crisp toast is the perfect crunchy base to soak up any juices and runny yolk. It goes to prove that eating well can be simple and delicious with only a few quality ingredients. Enjoy!

          Recipe source for Poached Egg and Kale Toasts:  Compelled To Cook

          Poached Egg and Kale Toasts
          Print Recipe
            Servings Prep Time
            4 Toasts 15 minutes
            Cook Time
            12-15 minutes
            Servings Prep Time
            4 Toasts 15 minutes
            Cook Time
            12-15 minutes
            Poached Egg and Kale Toasts
            Print Recipe
              Servings Prep Time
              4 Toasts 15 minutes
              Cook Time
              12-15 minutes
              Servings Prep Time
              4 Toasts 15 minutes
              Cook Time
              12-15 minutes
              Ingredients
              Servings: Toasts
              Instructions
              1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
              2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
              3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
              4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

              Savory Mushroom Bread Pudding

              Savory Mushroom Bread Pudding

              As much as I’m gonna miss summer, I can’t help but be happy about cooking up warm casseroles, holiday squares and hearty soups.  This golden and eggy Savory Mushroom Bread Pudding, with its flecks of vegetables and herbs is EXACTLY why I love the fall.  I could go on about brightly coloured fall leaves, pumpkins, and apple desserts, but in the end, this glorious casserole wins my heart this fall. 

              It’s a dish I’ve made plenty of times, always with great results and never disappointing. The only sad thing is, it makes quite a lot, feeding 10-12 people.  Sad only because the only time I make it, is when I have enough company to warrant a casserole of this size.  So, with that being said, it’s perfect for a crowd, and can be prepped up to one day ahead, helping you manage your time when feeding a small army. 

              If you’ve never had a savory bread pudding, you must give this glorious Savory Mushroom Bread Pudding a try.  It takes a bit of time to prepare, but worth every minute.  Enjoy!

              Recipe source for Savory Mushroom Bread Pudding:  Adapted from Epicurious Savory Bread Pudding with Mushrooms and Parmesan Cheese

              Savory Mushroom Bread Pudding
              Print Recipe
                Servings
                10-12 people
                Cook Time Passive Time
                60 minutes 70-75 minutes
                Servings
                10-12 people
                Cook Time Passive Time
                60 minutes 70-75 minutes
                Savory Mushroom Bread Pudding
                Print Recipe
                  Servings
                  10-12 people
                  Cook Time Passive Time
                  60 minutes 70-75 minutes
                  Servings
                  10-12 people
                  Cook Time Passive Time
                  60 minutes 70-75 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
                  2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
                  3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
                  4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.

                  Spanish Chorizo Frittata

                  Spanish Chorizo Frittata

                  You just can’t beat a frittata for its simplicity and ease of preparation for something that looks so much more complicated than it actually is. Plus, you can make it any combination of flavours you want. My Spanish Chorizo Frittata is packed with flavour from spicy sausage, veggies, fresh herbs and smoked paprika. Many great flavours all hugged together with cheese and eggs. It’s the perfect meal served with a salad or hash browns.

                  Not only great for breakfast, lunch or dinner, it’s fantastic for guests since everything can be chopped in advance. Making the final preparation a simple matter of a little sautéing, adding whisked eggs and cream then popping in the oven until slightly puffed and golden. It takes mere minutes to pull it off once the prep is done.

                  So go crazy with your favourite meats, veggies and potatoes to create your own signature frittata. It’s also a great dish for those watching their carbohydrate intake as there’s no starchy crust and it can be made without meat for a great vegetarian option. I opted for a frittata with a Spanish flare full of sausage and a few of my favourite veggies. It’s delicious and I hope you enjoy it!

                  Recipe source for Spanish Chorizo Frittata:  Compelled To Cook

                  Spanish Chorizo Frittata
                  Print Recipe
                    Servings Prep Time
                    6 people 10 minutes
                    Cook Time
                    25-28 minutes
                    Servings Prep Time
                    6 people 10 minutes
                    Cook Time
                    25-28 minutes
                    Spanish Chorizo Frittata
                    Print Recipe
                      Servings Prep Time
                      6 people 10 minutes
                      Cook Time
                      25-28 minutes
                      Servings Prep Time
                      6 people 10 minutes
                      Cook Time
                      25-28 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 350℉. Heat olive oil in 10" cast iron skillet over medium heat. Add onion, green pepper, garlic and sauté for 2-3 minutes until starting to soften. Add chorizo and cook for an additional 2-3 minutes, stirring occasionally. Stir in spinach, roasted red peppers and herbs, cooking until spinach has completely wilted, approximately 2 minutes.
                      2. In a large bowl whisk together eggs, cream, smoked paprika, salt and pepper. Pour into skillet and stir 2-3 times. Sprinkle with cheese and stir just to combine. Allow to cook on stove top over medium low heat undisturbed until starting to set around the edge, approximately 5 minutes. Transfer pan to preheated oven and bake for 15-16 minutes. Remove from oven and allow to rest for 2-3 minutes before slicing.

                      Quinoa Spinach Egg Cups

                      Quinoa Spinach Egg Cups

                      By far, one of my favourite foods to eat with eggs is spinach.  Add cheese and I’m in heaven!!  Straight out of the pan these Quinoa Spinach Egg Cups have a crispy shell, an oozy egg and melty cheese. Having more of a savoury habit, it’s no wonder I adore these baked egg cups.   Not only do these tasty cups have approximately 11 grams of protein each, they freeze surprisingly well and can be picked up and eaten out of your hand like a muffin.  Convenient, nutritious, snackable and full of texture and flavour is what makes these a winner.

                      Has anyone ever had grit in their quinoa?  Sadly, a long time ago I did have a bad experience with quinoa which led me not to use it for some time. The quinoa I had purchased was either not pre rinsed or I did not rinse it enough. I really can’t remember at this point, all I know is the end result was quinoa with little sandy bits. YUK!!  It was awful, because I’d be chewing away happily and then SNAP, I’d aggressively bite down on what feels like sand.  Not a great experience and frankly it turned me off. Luckily common sense prevailed and I realized this grit could be eliminated with proper rinsing or a pre rinsed product.  So I purchased an organic quinoa, pre rinsed and gave it another go.  Tender quinoa with no grit, the way it is meant to be.  In that moment I was transformed into a quinoa lover, so I suppose my point here is to purchase a quality product and have perfect quinoa every time.

                      I love this recipe because I’m a shift worker and can pull these out of the freezer for breakfast or lunch and I don’t need anything other than a microwave to warm them up.  They fill me up and keep me feeling full because of the protein content. Best of all, they’re some of my favourite foods all nestled and baked together in one convient cup.  Enjoy!

                      Recipe Source:  Compelled To Cook

                       

                      Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
                      Quinoa Spinach Egg Cups
                      Print Recipe
                      A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
                        Servings
                        12 cups
                        Servings
                        12 cups
                        Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
                        Quinoa Spinach Egg Cups
                        Print Recipe
                        A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
                          Servings
                          12 cups
                          Servings
                          12 cups
                          Ingredients
                          Servings: cups
                          Instructions
                          1. Cook quinoa as directed on package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, 3/4 cup of shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
                          2. Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup, top with remaining cheddar cheese. Bake for 16 minutes then turn oven to broil and broil for 1 minute. Remove from oven. Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately.
                          Recipe Notes

                          Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers.  Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave.  Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.