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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          Skillet Flatbread

          Skillet Flatbread

          Skillet Flatbread

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          Skillet Flatbread stacked three high on a wooden serving plate and garnished with zahtar.

          Do you have flour, yeast, oil and salt? It is all you need to make golden, slightly crisp and chewy Skillet Flatbread. The recipe is super easy without a lot of fuss, and the flatbread is delicious with just about anything. I like mine sprinkled with a zahtar spice mix but you can eat it plain, or with your favourite herb or spice mix. So get ready to dunk, dip and scoop all your tastiest soups, stews and tagines because you’ll be making this time and time again.

          Risen dough in a large bowl resting on a wooden platter in preparation for Skillet Flatbread.

          Any non-stick skillet will work for this recipe even though I’ve suggested using a cast-iron skillet. The dough is uncomplicated and can be pressed or rolled into any shape, however, I opted for 9” circles which cook evenly and quickly, and it fits nicely in my 10” skillet. This Skillet Flatbread will keep for several days in a sealed container but can also be frozen for use later. When thawed, give it a gentle warming in the microwave or low oven. Eating it at room temperature is perfectly tasty but I prefer it slightly warm. Enjoy!

          Skillet Flatbread cut into triangles and served on a wooden serving plate and garnished with zahtar.

          Skillet Flatbread
          Print Recipe
            Servings Prep Time
            3 9" flatbreads 20-25 minutes
            Cook Time Passive Time
            32 minutes 70 minutes
            Servings Prep Time
            3 9" flatbreads 20-25 minutes
            Cook Time Passive Time
            32 minutes 70 minutes
            Skillet Flatbread
            Print Recipe
              Servings Prep Time
              3 9" flatbreads 20-25 minutes
              Cook Time Passive Time
              32 minutes 70 minutes
              Servings Prep Time
              3 9" flatbreads 20-25 minutes
              Cook Time Passive Time
              32 minutes 70 minutes
              Ingredients
              Servings: 9" flatbreads
              Instructions
              1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
              2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
              3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
              4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
              5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
              6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

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              Spinach and Artichoke Gnocchi Gratin

              Spinach and Artichoke Gnocchi Gratin

              Spinach and Artichoke Gnocchi Gratin

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              Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

              I absolutely love hot, cheesy spinach and artichoke dip. It’s something I can dig into and truly be a little pig about. So today’s post is a riff on one of my favourite dips made into gnocchi casserole form. This will likely be my last warming and hearty casserole of the season because it’s time to think spring…and I’m definitely okay with that. But in the same breath, I didn’t want you to miss out on this wonderfully cheesy and saucy Spinach and Artichoke Gnocchi Gratin.

              If you’re not familiar with gnocchi, they are essentially little dumplings often made with mashed potatoes or ricotta cheese. Very simple to make, they cook in minutes and they can take on whatever sauce you want to toss them in. A classic sauce is a butter and sage sauce, but your favourite family meat sauce would be great too. The cheese lover in me can’t help but smother the tender little dumplings in a luscious Gruyere cheese sauce. Enjoy!

              Ricotta gnocchi dusted lightly with flour on a tan cutting board in preparation for Spinach and Artichoke Gnocchi Gratin.

              Tips for great gnocchi:

              Don’t overwork the dough and mix only until combined. This will prevent too much gluten development in the flour.

              The grooves are not necessary, however, they help the dumpling hold the sauce. It only takes a few extra minutes to roll each piece over the tines of a fork or gnocchi board.

              Cook gnocchi in gently simmering water and only cook until they start to float to the surface. A rapid boil is a little too rough for the tender gnocchi.

              Gnocchi can be made and cooked ahead of time. Simply chill or freeze in a single layer on a large baking tray. Once they are frozen they can be stored together in a sealable bag or airtight container. If chilling, cover and use within 2 days.

              Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

              Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
              Spinach and Artichoke Gnocchi Gratin
              Print Recipe
                Servings Prep Time
                4 people 75 minutes
                Cook Time Passive Time
                27-33 minutes 5 minutes
                Servings Prep Time
                4 people 75 minutes
                Cook Time Passive Time
                27-33 minutes 5 minutes
                Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
                Spinach and Artichoke Gnocchi Gratin
                Print Recipe
                  Servings Prep Time
                  4 people 75 minutes
                  Cook Time Passive Time
                  27-33 minutes 5 minutes
                  Servings Prep Time
                  4 people 75 minutes
                  Cook Time Passive Time
                  27-33 minutes 5 minutes
                  Ingredients
                  Gnocchi
                  Servings: people
                  Instructions
                  Gnocchi
                  1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
                  2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
                  3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
                  4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
                  Sauce
                  1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
                  2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
                  3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
                  4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
                  5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
                  6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
                  Recipe Notes

                  A single casserole dish can be used instead of individual cocotte dishes if desired.

                  It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

                   

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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
                  Horseradish Cream

                  Horseradish Cream

                  Horseradish Cream

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                  Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

                  Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

                  This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

                  Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

                  Got a need for more delicious quick and easy sauces? 

                  Creamy Mustard Dill Sauce

                  Classic Pesto

                  Balsamic Blueberry Sauce 

                  Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

                  Author:  Compelled to Cook, adapted from Epicurious

                  Horseradish Cream
                  Print Recipe
                    Servings Prep Time
                    1 1/4 cups 20 minutes
                    Passive Time
                    2+ hours
                    Servings Prep Time
                    1 1/4 cups 20 minutes
                    Passive Time
                    2+ hours
                    Horseradish Cream
                    Print Recipe
                      Servings Prep Time
                      1 1/4 cups 20 minutes
                      Passive Time
                      2+ hours
                      Servings Prep Time
                      1 1/4 cups 20 minutes
                      Passive Time
                      2+ hours
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

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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
                      Tomato Bisque

                      Tomato Bisque

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                      Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

                      Today’s post is a blog update on my Tomato Bisque. Because the weather is frightful right now in central Alberta, it seemed like the perfect time to do a little tidy up on this gorgeous soup. This Tomato Bisque is creamy and luscious, even with only a small amount of cream. It’s thickened with rice, making it a great gluten-free option.

                      The creaminess and tang are the perfect marriage with crunchy cheese toast or buttery croutons. I won’t hesitate to say that when you make this soup, you will have tremendous satisfaction from your efforts because it’s so much better than store-bought soup. You’ll also have peace of mind knowing you’re feeding your family wholesome goodness.

                      Traditional French bisque is made using ground crustacean shells and thickened with rice. The term is used loosely today and can refer to anything pureed such as tomatoes or squash. Most varieties are finished with cream as is this one. Enjoy!

                      Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

                      Author: Compelled to Cook, adapted from Chef John of Food Wishes

                      Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
                      Tomato Bisque
                      Print Recipe
                        Servings Prep Time
                        4-6 people 20 minutes
                        Cook Time
                        30-50 minutes
                        Servings Prep Time
                        4-6 people 20 minutes
                        Cook Time
                        30-50 minutes
                        Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
                        Tomato Bisque
                        Print Recipe
                          Servings Prep Time
                          4-6 people 20 minutes
                          Cook Time
                          30-50 minutes
                          Servings Prep Time
                          4-6 people 20 minutes
                          Cook Time
                          30-50 minutes
                          Ingredients
                          Servings: people
                          Instructions
                          1. Melt butter in a large heavy pot, add onions, celery and garlic and cook on medium heat for 5 minutes until the vegetables become translucent.
                          2. Add the tomatoes, stock, paprika, sugar and rice and cook until the rice is very soft, at least 30 minutes.
                          3. Blend with a handheld immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
                          Recipe Notes

                          I used homemade chicken stock and used 1 1/2 tsp of salt. The amount of salt will depend on the stock/broth used, so season to taste.

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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