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!
-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.
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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One could say I have a mild obsession with making bread as it’s rare that I don’t make it weekly and usually feel guilty buying store bread. Most often I make variations of my favourite doughs, because I’m also guilty of liking familiarity and convenience. So, in keeping up with my obsession I thought I’d share this lovely Mustard Herb Skillet Bread. It’s thick and soft with a golden, crusty coating of mustard, herbs and cheese. It’s great for dunking but what I find even better is to split the bread and make a nice sandwich out of it with sliced ham or turkey. And don’t worry about the next day, because it’s almost better when it’s toasted or grilled. The mustardy coating gets even crunchier and that’s when you hit it with a fried egg, cause it’s true, everything is better with a fried egg!!
The mustard rub topping is just a slight variation of my go to mustard rub that I really do put on everything. I simply omitted the lemon juice and added the addition of parmesan cheese. In my humble opinion, bread and cheese are just meant to be together. Plus, the cheese lends to a nice chewy crust. Don’t be skimpy on the mustard rub either, it’s the star of the show. Enjoy!
Recipe source for Mustard Herb Skillet Bread: Compelled To Cook
In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.