Broccoli Cheese Frittata

• portioner: 6 people
• aktiv tid: 20
• total tid: 40

Ingredienser

Egg Base

9 large eggs

¼ cup milk or cream (either works)

¾ tsp kosher salt

¼ tsp black pepper

Can also sprinkle a tiny bit of garlic powder in there

Herbs — choose fresh or dried (mix & match - fresh is best but I usually only have dried)

Fresh (finely chopped):

Chives

Thyme

Tarragon

Oregano

(Use 1–2 tbsp total)

OR

Dried:

Thyme

Oregano

Italian seasoning, herbes de Provence, etc.

(Use ~1 tsp total)

Vegetables

1–1¼ cups broccoli, finely chopped

1 small onion or 1–2 shallots, finely diced

1 tbsp olive oil

Broccoli Seasoning

Salt (to taste)

½ tsp garlic powder

¼ tsp onion powder

Pinch red chili flakes

1 small garlic clove, minced (or extra garlic powder)

Cheese

1½ cups sharp cheddar, shredded

2–3 tbsp Parmesan, finely grated

Vejledning

Preheat oven to 375°F.

Sauté the vegetables

Heat oil or butter in an oven-safe skillet over medium heat.

Add onion or shallots with a pinch of salt and cook 3–4 minutes until soft and lightly golden.

Season & cook broccoli

Add broccoli, garlic powder, onion powder, chili flakes, and a little salt.

Sauté 3–5 minutes until broccoli is tender and lightly browned.

Add fresh garlic and cook 30 seconds.

Transfer mixture to a bowl and let cool slightly.

Whisk the eggs

In a large bowl, whisk eggs with milk or cream, salt, pepper, and your chosen herbs.

Mix it up

Stir the seasoned broccoli mixture into the eggs.

Fold in cheddar and Parmesan (reserve a small handful of cheddar for the top if you like).

Start on stovetop

Lightly grease the skillet if needed and pour in egg mixture.

Cook 2–3 minutes until the edges begin to set.

Bake

Sprinkle reserved cheddar on top.

Transfer skillet to oven and bake 12–15 minutes, until just set in the center.

Rest & serve

Let sit 5 minutes before slicing.