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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      Cheesy Pesto BLT

      Cheesy Pesto BLT

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      Cheesy Pesto BLT is grilled cheese and BLT sandwiches married together with vibrant pesto.  It’s the indulgent, adult sandwich for the kid in all of us.

      Cheesy Pesto BLT sandwich cut and stacked on a small wooden tray.

      I was recently asked by a friend and co-worker what he and his work crew could cook up with limited kitchen gear. Available was a frying pan, electric grill press and a toaster oven.  One of my first thoughts was a  grilled cheese sandwich.  But on second thought, who wants just a grilled cheese, other than a 5-year-old of course?  

      I sent him a recipe for a pesto grilled cheese because I knew the combo would be amazing and it got me thinking that it could be the start of something great. I knew I wanted to add some kind of meat, and plenty of chewy bacon was the answer for a heartier sandwich. And how can you not have bacon without fresh tomato slices and cool, crisp lettuce? They bring balance to the melty cheese and salty bacon which are wonderfully paired with the pesto.  So remember, grilled cheese doesn’t have to be “JUST” a grilled cheese. 

      Ingredients for Cheesy Pesto BLT arranged on a small wooden tray draped with a white kitchen towel.

      Truthfully, the kid in me loves that simple and traditional grilled cheese made with processed cheese slices, but I also love pesto and BLT’s, so it only made sense to put them all together into one delicious sandwich.  So don’t just think grilled cheese when graving crispy fried bread and oozy cheese.  Think Cheesy Pesto BLT!!

      Cheesy Pesto BLT
      Print Recipe
        Servings Prep Time
        2 people 15 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        2 people 15 minutes
        Cook Time
        10 minutes
        Cheesy Pesto BLT
        Print Recipe
          Servings Prep Time
          2 people 15 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          2 people 15 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat a non-stick stick or cast-iron skillet over medium heat until hot.
          2. Butter the outside of each bread slice.
          3. Place the bread buttered side down in skillet and layer provolone evenly over two slices. Adjust heat to medium-low.
          4. Spread 1 tbsp of pesto evenly over the cheese and top with 3 slices of bacon each.
          5. Cook on medium-low to medium until bottoms are golden and cheese is melty. (I find medium-low best to melt cheese while not overcooking the bread)
          6. Remove grilled bread from pan and top the cheese side slices with tomato slices. Season tomatoes with freshly ground sea salt and pepper to taste. Top with lettuce and remaining grilled bread.
          7. Cut as desired and serve immediately.
          Recipe Notes

          - You can use fresh or purchased pesto in this recipe.  I do recommend using fresh if possible like my Classic Pesto

          -Prep time is based on using pre-made pesto and pre-cooked bacon.

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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
          Tarragon Chicken Salad

          Tarragon Chicken Salad

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          Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.

          Here’s to having plenty of summer days that are too hot to want to cook.  Tarragon Chicken Salad is perfect for just such days.  No need to cook when tender chicken pairs up with mustard and creamy mayo for a wonderful salad that’s amazing on a crusty roll, croissant, lettuce wrap or cracker.

           

          Cooked diced chicken rests on a wooden cutting board and is surrounded by dried tarragon and whole grain mustard in preparation for Tarragon Chicken Salad.

          Start with cooked chicken, preferably leftovers or even a pre-cooked roaster chicken for convenience.  While I’m all for making as much homemade as possible, it’s hard to deny the lure of a plump, juicy roast chicken that’s ready when you need it.  Whatever chicken you use, chop it chunky and avoid over mixing it after adding the other ingredients. Overmixing tends to break down the fibres of the chicken a little too much for my liking, so be gentle.

          Along with the crisp chopped celery, I also like to add a few of the celery leaves for a bit of freshness.  I have left out adding any onions to this chicken salad, however, thinly sliced scallions would be a nice additional touch if desired.

           

          Ingredients for Tarragon Chicken Salad are measured into a glass bowl and ready to be stirred. A basket of buns sits in the background.

          The tarragon is a wonderful flavour to go with chicken and mustard. You’ll find that the longer it sits in the salad the stronger the flavour will be.  It does take a little time for it to meld with everything.  By all means use fresh tarragon if you can, using about 3 times the amount of the dry, so in this case, I’d use a tablespoon of fresh.  The fresh won’t require the same amount of melding time, simply mix and enjoy!!

           

           

          Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
          Tarragon Chicken Salad
          Print Recipe
            Servings Prep Time
            2 1/3 cups 15-20 minutes
            Passive Time
            15 -120 minutes
            Servings Prep Time
            2 1/3 cups 15-20 minutes
            Passive Time
            15 -120 minutes
            Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
            Tarragon Chicken Salad
            Print Recipe
              Servings Prep Time
              2 1/3 cups 15-20 minutes
              Passive Time
              15 -120 minutes
              Servings Prep Time
              2 1/3 cups 15-20 minutes
              Passive Time
              15 -120 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
              2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
              Recipe Notes

              -The tarragon flavour will become more pronounced the longer the chicken salad sits.

              -A precooked roaster chicken that has been chilled works wonderfully.

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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
              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.

                  Spinach and Cheddar Potato Cakes

                  Spinach and Cheddar Potato Cakes

                  Spinach and Cheddar Potato Cakes recipe is an oldie but a goodie.  A simple way to use the cold, hard mashed potatoes that have been hiding in your fridge for three days. I can say with confidence that I always make too many mashed potatoes.  With the same confidence, I can also say that I’ve had that forgotten Tupperware container of mashed potatoes buried in my refrigerator.  I think we’ve all been there. So the next time you’re sifting through your fridge, desperately trying to find something for lunch and can’t believe you have nothing.  Dig deep and move a few jars to find the lost and lonely tub of mashed potatoes, begging to be consumed.  Mix with a few pantry items and a give a quick pan fry, you’ll find lunch is served.

                  What I like about this recipe, is the ratio of potato to egg and breadcrumbs.  I find the cakes stay moist and hold together very well during forming and frying.  While this is my own little version, you could easily customize the flavours to your liking. Maybe try different greens and herbs, garlic, parmesan, corn or sautéed onions. I also used sour cream and fresh dill as an accompaniment, but tzatziki would also be great. Use whatever you have on hand and enjoy!

                  Recipe source for Spinach and Cheddar Potato Cakes:  Compelled To Cook

                  Spinach and Cheddar Potato Cakes
                  Print Recipe
                    Servings Prep Time
                    2 people 15 minutes
                    Cook Time
                    10 minutes
                    Servings Prep Time
                    2 people 15 minutes
                    Cook Time
                    10 minutes
                    Spinach and Cheddar Potato Cakes
                    Print Recipe
                      Servings Prep Time
                      2 people 15 minutes
                      Cook Time
                      10 minutes
                      Servings Prep Time
                      2 people 15 minutes
                      Cook Time
                      10 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. In a medium bowl, mix together egg, spinach, seasoning salt, onion powder and pepper Add mashed potatoes and mix until well combined. Stir in cheese, bread crumbs and chives. Mix until combined and bread crumbs have been absorbed.
                      2. Heat oil in a non stick frying pan over medium high heat. While pan is heating, form 1/3 cup potato mixture into approximate 3" patties about 1/2" thick and place into pan as you form them. Cook 4-5 minutes per side until heated through and golden brown.
                      3. Stir together sour cream and dill and season to taste with salt and pepper. Keep chilled until ready to serve with cakes.

                      Kohlrabi Crab Cakes

                      Kohlrabi Crab Cakes

                      Are you growing kohlrabi in your garden this year? Fresh kohlrabi is amazing, and with it, you’ll be able to treat yourself to these lovely Kohlrabi Crab Cakes.  They make a wonderful lunch served with dill sauce and a green salad. Not home for lunch most days?  Try them as an appetizer, or top with a poached egg for a heartier meal.

                      If you happen to have a little fresh kohlrabi left, trim, peel and cut into sticks.  Dunk the fresh sticks in leftover dill sauce or your favourite veggie dip.   You will love how crisp and refreshing the kohlrabi is and wonder why you haven’t been munching on it sooner.  Kohlrabi is also great in stews, soup, gratins, and salads.

                      Recipe source for Kohlrabi Crab Cakes:  Compelled To Cook

                       

                      Kohlrabi Crab Cakes
                      Print Recipe
                        Servings Prep Time
                        10 3-4" cakes 25-30 minutes
                        Cook Time
                        20 minutes
                        Servings Prep Time
                        10 3-4" cakes 25-30 minutes
                        Cook Time
                        20 minutes
                        Kohlrabi Crab Cakes
                        Print Recipe
                          Servings Prep Time
                          10 3-4" cakes 25-30 minutes
                          Cook Time
                          20 minutes
                          Servings Prep Time
                          10 3-4" cakes 25-30 minutes
                          Cook Time
                          20 minutes
                          Ingredients
                          Dill Sauce
                          Kohlrabi Crab Cakes
                          Servings: 3-4" cakes
                          Instructions
                          Dill Sauce
                          1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
                          Kohlrabi Crab Cakes
                          1. Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
                          2. In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
                          3. Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.