Broccoli Frittata

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      Broccoli Frittata
      4 tbs butter, divided
      2 tbs olive oil
      2 cloves garlic, minced
      2 cups cooked broccoli florets
      1 cup chopped plum tomatoes, drained
      1-1/2 cups coarse toasted bread crumbs
      10 eggs, beaten
      salt and pepper to taste
      1 cup grated Havarti cheese, or Swiss
      1/4 cup grated Parmesan cheese
      Preheat oven to 350 degrees F. In a heavy skillet, melt 2 tbs butter in 2 tbs olive oil until slightly foamy. Add garlic and broccoli and cook, stirring, for 2-3 minutes until garlic is fragrant. Add bread crumbs and cook and stir 2-3 minutes longer. Set aside.
      In another oven proof skillet, melt remaining 2 tbs butter over medium heat and spread to coat bottom of pan. Season eggs with salt and pepper and pour into skillet. Cook for 2 minutes, then top with vegetable bread crumb mixture, tomatoes, and Havarti cheese. Stir gently, then transfer pan to oven and bake at 350 degrees F for 15-20 minutes until eggs are set and beginning to brown. Top with Parmesan cheese and serve. 4-6 serings. the leftovers are great for breakfast or lunch if this is too much for your family.

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