Cheddar Broccoli Frittata Food

BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
• In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
• Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
• Cut the frittata into 8 wedges and serve.

BROCCOLI-CHEDDAR FRITTATA

Steps:

• Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
• Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
• Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
• Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
• Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.

CHEDDAR BROCCOLI FRITTATA

Steps:

• Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, onion and zucchini and cook until tender. Stir in the egg mixture. Reduce the heat to low. Cook for 5 minutes or until the eggs are set but still moist.
• Heat the broiler. Sprinkle the cheese over the egg mixture. Broil the frittata with the top 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onion.
• Serving Suggestion: Serve with whole-grain rolls and a fresh fruit salad. For dessert serve lemon sorbet and meringue cookies.

BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks (or saving them for another purpose). Add the remaining 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
• In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
• Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
• Cut the frittata into 8 wedges and serve.

HAM, BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Preheat the oven to 300 degrees F. Whisk the eggs, cream, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until smooth. Fold in the broccoli, ham, Cheddar and Monterey Jack until well combined.
• Pour the mixture into an oven-safe, 10-inch nonstick skillet. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes. Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.

BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Whisk together the eggs, egg whites and broccoli.
• Melt the butter over medium heat in a medium sized skillet. When it stops foaming, add the egg mixture.
• After about 1 minute, push and lift the edges of the eggs with a spatulat and tilt the pan so the eggs run underneath the already cooked portion.
• Continue cooking until the frittata is no longer runny, about 3 minutes.
• Sprinkle with cheese. Salt if desired.

BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Preheat the broiler.
• Combine the whole eggs, egg whites, and water in a medium bowl and whisk well.
• In a medium ovenproof nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring until it begins to soften, about 3 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and pepper. Pour the egg mixture over the vegetables in the skillet, covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges of the pan but is still somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
• Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
• Cut the frittata into 8 wedges and serve.

BROCCOLI CHEDDAR FRITTATA RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Add the broccoli, cheddar cheese, salt, pepper, and garlic powder and beat to combine.
• Heat the mini frying pan over medium heat.
• Pour the egg mixture into the pan and cover with a small plate.
• Cook for 10 minutes, or until the egg is set.
• Transfer to a plate and top with sliced chives.
• Enjoy!