Quick Broccoli Frittata Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
• Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
• Bake in the preheated oven until edges are golden, about 35 minutes.

Steps:

• Trim all the leaves and stems from the broccoli and cut the flowerets into uniform pieces. Only the flowerets will be used for this recipe but the stems can be reserved for cooking to make a puree or stir-fried dish.
• Steam the flowerets until crisp-tender and still bright green, refresh under cold water, drain well and coarsely chop.
• Heat oil in a heavy 12-inch skillet. Add the sausage and saute until it begins to brown. Add onions and saute until tender. Stir in the garlic and continue to saute a moment longer. Stir in the broccoli and season this mixture to taste with salt and pepper.
• Season the eggs to taste with salt and pepper and pour over the ingredients in the skillet. Redistribute the broccoli and sausage evenly in the mixture if necessary. Cook over medium heat for a couple of minutes, then, as the eggs begin set around the edges, lift the edges to allow some of the liquid egg to run into the bottom of the pan. Then cover the pan and continue to cook until the eggs have almost completely set, about 7 minutes.
• Remove cover and sprinkle cheese over the frittata. Cover again and continue to cook just until the cheese has melted and the eggs are set but still soft on top. (Alternately, the frittata can be placed under the broiler once the cheese has been added, to glaze the top.)
• Serve frittata directly from the pan, with a little oil and vinegar sprinkled over it, if desired.

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.

Steps:

• Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
• In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
• Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.

Steps:

• In a small ovenproof nonstick skillet, heat oil and minced garlic over medium until fragrant, 1 minute. Stir in broccoli florets; season with salt and pepper. Cook, covered, until broccoli is tender, 4 to 5 minutes.
• Uncover and continue to cook until liquid has evaporated, 30 seconds. Meanwhile, preheat broiler. Beat eggs with cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add egg mixture to skillet, and stir occasionally until large curds form and edges begin to set, about 30 seconds.
• Transfer skillet to oven and broil until eggs are puffed, golden, and just set, about 2 minutes. Let stand 5 minutes. Serve frittata with sliced avocado, flaky sea salt, and a drizzle of oil.

Steps:

• Heat oil in large frying pan (a cast-iron or ovenproof one is good).
• Cook onion over medium heat for 2 minutes, add garlic and bacon and cook until onion is soft.
• Add broccoli and tomato, cook for one minute.
• Add seasonings (eg. freshly ground black pepper) to taste.
• Beat eggs in bowl, pour over other ingredients in pan.
• Cook gently without stirring until base of frittata is cooked and golden.
• Place frypan under grill until top of frittata is golden brown and firm.
• Cut into wedges and serve hot or cold.

Steps:

• Melt butter in non-stick pan.
• Sauté veggies over medium high heat until warmed through, about 3-4 minutes.
• While veggies are in pan, scramble eggs and water.
• Add cheese and scramble until foamy.
• Turn heat down to medium.
• Pour eggs over veggies in pan.
• Let eggs cook in pan until set-about 7-8 minutes.
• Run spatula around edge of pan, slide frittata onto serving plate.
• Season to taste with salt& pepper.

Steps:

• Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.