Broccoli Cheddar Frittata
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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.
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.
Author: Compelled to Cook
- 8 large eggs
- 1/4 cup sour cream
- 1/2 cup 2% milk
- 1 cup grated cheddar cheese lightly packed
- 1/2 tsp mustard powder
- 1/2 tsp oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 2 cups coarsley chopped broccoli florets bite size
- 1/3 cup water
- 2 each green onions thinly sliced
- Preheat oven to 350°F and set a rack in the middle position.
- 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.
- 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.
- 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.
- Cut into desired wedges and serve immediately.
-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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