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Sunday Morning Yum Yums- Baked Broccoli Frittata

February 24, 2008

So when J. and I still lived in North Carolina we started a tradition of going out to this little mom and pop diner every Sunday morning. For $20 including a $5-$7 tip we got more food then we could possibly eat, juice, coffee, and water. By the time we moved all the waitresses knew us and we could sit for hours enjoying the Sunday paper while our drinks were consistently refilled.

Unfortunately when we moved to Colorado we couldn’t find a non-chain place to enjoy our Sunday morning tradition and since our income was cut in half it didn’t seem very fiscally wise to to do so anyway.

What we didn’t want to sacrifice though was the spirit of the tradition and so we made a pact to make something new every Sunday morning ourselves. Each week we will search for the next week’s treat and have enjoyed a variety of somewhat elaborate meals. They have not all been winners but most have been.  

This week we made a frittata which is something neither one of us attempted before but since we had farm fresh eggs now seemed the best time to go for it. It also meant that we could use up the broccoli that has been in our freezer longer then we would like to contemplate and the monterey jack cheese whose original reason for purchase neither one of us can recall.

The recipe comes from the “Pillsbury Complete Cookbook” which we received as a gift. (Most of our recipes come from the internet since we like to know other people’s successes and failures before we attempt our own)

  •  1- 1/2 cup frozen cut broccoli, drained
  • 2 tablespoons margarine or butter (we used butter we had made by kitchenaiding (yes this is a verb) heavy cream)
  • 1 cup sliced onion (we used a shallot since that’s what we had)
  • 1/2 cup red or green bell pepper (we didn’t have any so we simply omitted it and it still tasted great)
  • 1 garlic glove minced (we used minced garlic in a glass jar that we had bought at the grocery store)
  • 6 eggs (we used farms fresh eggs from the dairy where we get our milk)
  • 1/3 cup half and half (we made our own you just combine equal portion of melted then cooled butter and milk)
  • 1/2 tsp dried basil leaves (we used ground)
  • 1/2 tsp dried thyme leaves (we used ground)
  • 1/2 tsp seasoned salt (we used lemon pepper because that’s what we had)
  • 4 oz (1 cup) shredded monterey jack cheese (this gives a nice kick to the frittata but you could substitute whatever cheese you prefer)
  • 1/2 cup grated parmesan cheese (we used fresh shredded)
  1. Cook the broccoli as directed on the package until crisp-tender then drain. (We steam ours so no draining needed and they maintain more of their nutrients)
  2. Heat oven to 425 F. Generously grease 2-qt shallow casserole dish. Melt butter in large skillet over medium-low heat. Add onions, bell pepper and garlic; cook and stir until tender. Cool slightly.
  3. In large bowl combine eggs, half-and-half, basil, thyme, and seasoned salt; beat well. Stir in onion mixture and broccoli. Pour into casserole. Sprinkle with cheeses.
  4. Bake at 425 F for 15 to 20 minutes or until set. Top will be moist. Let stand for 5 minutes before serving. (We let it stand for ten because we wanted firmer eggs).

The end results look like this, it’s definitely something we would make again and healthy to boot! 


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