Broccoli Cheddar Frittata

Broccoli Cheddar Frittata

by | May 8, 2020 | BREAKFAST AND BRUNCH, EGGS, LUNCH, VEGETARIAN | 0 comments

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.

Want more?

Spanish Chorizo Frittata

Corn and Bacon Quiche

 

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.

Author: Compelled to Cook

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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      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
      Mexican Jalapeño Cheddar Croquettes

      Mexican Jalapeño Cheddar Croquettes

      by | Nov 22, 2019 | APPETIZERS, POTATOES | 0 comments

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      Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.

      With Thanksgiving and Christmas just around the corner, you are bound to have leftover mashed potatoes. Mexican Jalapeño Cheddar Croquettes will be your reason not to forget them at the back of the fridge. Maybe you even still have company and need to put out a few snacks. These little potato bombs are super crispy, cheesy and just a little spicy. They’re perfect for passing around and dipping in your favourite salsa.

      A bit of information on the recipe today. First, I chose to amp up the coating by using ground-up corn tortilla chips mixed with panko breadcrumbs. Panko instead of regular breadcrumbs because they’re coarser and give more crunch than fine breadcrumbs. Homemade breadcrumbs would have a similar result as you could control the grind. For the tortilla crumbs, I used Tostitos Extra Thick tortilla chips but any corn tortilla chip will do. Don’t be skimpy on the coating and pack on as much as the egg wash will hold. This will ensure a thick coating and help hold in the melty cheese trying to escape.

      I chose to shape the croquettes into approximate 2” long ovals, but round or tubular will also work. I think for sharing, forming into a 1 3/4” ball would be best. A better crunch to soft potato ratio in my opinion and therefore more snacky like. However, if you’re having them with a salad, the larger oval is a good fit. I’m not that fussy, just sharing my thoughts on the matter.

      I love this recipe because of the tortilla breadcrumb coating. It makes for an amazing crunch and cooks to a picture-perfect golden. Using pickled jalapeños not only softens the heat of the pepper but adds a little acidity to all the starchy potato and melty cheese. As a bonus, these Mexican Jalapeño Cheddar Croquettes are a great way to use up any leftover mashed potatoes. Enjoy!

      Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.

      Author:  Compelled to Cook

      Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.
      Mexican Jalapeno Cheddar Croquettes
      Print Recipe
      Super crispy little potato bombs filled with cheddar and jalapeño.
        Servings Prep Time
        20-22 croquettes 15 minutes
        Cook Time Passive Time
        15 minutes 20 minutes
        Servings Prep Time
        20-22 croquettes 15 minutes
        Cook Time Passive Time
        15 minutes 20 minutes
        Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.
        Mexican Jalapeno Cheddar Croquettes
        Print Recipe
        Super crispy little potato bombs filled with cheddar and jalapeño.
          Servings Prep Time
          20-22 croquettes 15 minutes
          Cook Time Passive Time
          15 minutes 20 minutes
          Servings Prep Time
          20-22 croquettes 15 minutes
          Cook Time Passive Time
          15 minutes 20 minutes
          Ingredients
          Croquettes
          Breading
          Servings: croquettes
          Instructions
          Croquettes
          1. In a large bowl stir together mashed potatoes, sour cream, egg, salt and pepper until well combined. Stir in cheddar cheese, jalapeño and chives. Place approximately 3 tbsp of mixture in the palm of your hand and roll into a 2" long oval. Continue with remaining potato, placing each on a tray when formed. If shaping round, use a one ounce cookie scoop. Cover and chill for at least 20 minutes. Can be done several hours ahead.
          2. Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely. Scoop out of egg wash and roll in breadcrumbs, pressing gently to adhere and coat completely. Set aside on a tray and repeat with remaining croquettes.
          3. Using a deep fryer or large pot with at least 3" of oil, heat to 350℉. Gently place as many croquettes that will fit (without overcrowding) into the pot. Maintaining 350℉ cook for 4-5 minutes. Using a slotted scoop remove croquettes to a paper towel-lined plate. Keep warm in a low oven and repeat with remaining croquettes. Serve immediately with your favourite salsa.
          Breading
          1. Using three shallow dishes, in the first combine ground tortilla chips, breadcrumbs and chill powder. In the second whisk eggs with milk. For the third, generously season the flour with salt and pepper. Arrange dishes for breading station starting with flour, egg wash and breadcrumbs.
          Recipe Notes

          -Pulse tortilla chips in a mini processor until the size of panko breadcrumbs.  If a processor is unavailable, place tortilla chips in a sealable bag and crush them with a rolling pin.

          -The recipe will yield about 36 croquettes if made round and using a one-ounce scoop.

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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
          Flaky Jalapeño Cheddar Biscuits

          Flaky Jalapeño Cheddar Biscuits

          by | Feb 17, 2019 | QUICK BREADS, SIDE DISH, VEGETARIAN | 0 comments

          Make a better biscuit…

          It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky.  So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients.  So what makes a good biscuit?  Let’s look at the basics.

          -use quality butter.

          -use fresh baking powder and baking soda, they do EXPIRE!

          -cut butter into flour evenly to ensure a flaky biscuit.

          -do not overwork the dough, once mixed, only knead enough to bring the dough together.  Overworking dough will result in a tougher biscuit.

          -use a sharp cutting tool for the best edges.

          -brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.

           

          What’s a biscuit good for?

          By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili.  But, they’re also wonderful as a sandwich.  Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!

          Author: Compelled to Cook

          Flaky Jalapeno Cheddar Biscuits
          Print Recipe
            Servings Prep Time
            8-10 4" biscuits 25 minutes
            Cook Time
            18 minutes
            Servings Prep Time
            8-10 4" biscuits 25 minutes
            Cook Time
            18 minutes
            Flaky Jalapeno Cheddar Biscuits
            Print Recipe
              Servings Prep Time
              8-10 4" biscuits 25 minutes
              Cook Time
              18 minutes
              Servings Prep Time
              8-10 4" biscuits 25 minutes
              Cook Time
              18 minutes
              Ingredients
              Servings: 4" biscuits
              Instructions
              1. Preheat oven to 425℉ and line a large baking tray with parchment.
              2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
              3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
              4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
              5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
              6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
              7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
              8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
              Recipe Notes

              -these particular biscuits spread out some and are wonderful sliced as a sandwich.

              -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

              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
              Broccoli Cheddar Soup

              Broccoli Cheddar Soup

              by | Oct 4, 2018 | GLUTEN FREE, SOUP, VEGETARIAN | 0 comments

              By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”.  Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny.  But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations.  Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.  

              It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux.  By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results.  It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream.  Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!

              Recipe source for Broccoli Cheddar Soup:  Compelled To Cook

              Broccoli Cheddar Soup
              Print Recipe
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time Passive Time
                35 minutes 5 minutes
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time Passive Time
                35 minutes 5 minutes
                Broccoli Cheddar Soup
                Print Recipe
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time Passive Time
                  35 minutes 5 minutes
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time Passive Time
                  35 minutes 5 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
                  2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
                  3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
                  Recipe Notes

                  -recipe yields 5 1/2- 6 cups.

                  -for vegetarian option, use vegetable broth instead of chicken broth.

                  -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

                  Spinach and Cheddar Potato Cakes

                  Spinach and Cheddar Potato Cakes

                  by | Sep 1, 2018 | LUNCH, POTATOES, VEGETARIAN | 0 comments

                  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, dill,green onion and seasonings. Add mashed potatoes and bread crumbs, mix until well combined. Fold in cheese.
                      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. Serve with sour cream and additional fresh dill and sliced green onions.