Best Broccoli Cheese Frittata Recipes

Broccoli Cheese Frittata image

Provided by Martha Stewart

Number Of Ingredients 11

2 heads broccoli (about 2 pounds)
2 teaspoons unsalted butter
2 small onions, peeled, cut into 1/2-inch pieces
1 cup water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 large whole eggs
9 large egg whites
1/2 ounce grated Parmesan cheese (1/4 cup)
2 ounces goat cheese (1/3 cup)
Cooking spray

Steps:

Preheat oven to 375 degrees. Cut broccoli stems into 1/2-inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch saute pan over medium heat. Add onions; cook until translucent, about 5 minutes. Add broccoli stems, and cook until they begin to soften, about 5 minutes. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.
Wipe out pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat pan over medium-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese. Cook, without stirring, for 2 minutes. Transfer to oven; bake until top is golden brown and frittata is set, about 30 minutes. Let cool 1 minute before sliding out of pan. Serve hot or at room temperature.

Nutrition Facts : Calories 128 g, Cholesterol 87 g, Fat 5 g, Fiber 4 g, Protein 12 g, Sodium 381 g

Broccoli Two Cheese Frittata image

Provided by weekend cooker

Categories Cheese

Time 40m

Yield 1 broccoli pie, 6-8 serving(s)

Number Of Ingredients 10

4 tablespoons margarine
1/2 cup chopped onion
4 cups fresh broccoli florets, without the stems
6 large eggs
1 (8 ounce) envelope cream of broccoli soup mix
1/3 cup shredded cheddar cheese
1/3 cup shredded parmesan cheese
1/2 cup whole milk
1 teaspoon white pepper
1 teaspoon salt

Steps:

In a large skillet, melt margarine, and saute onion. Add broccoli and 1 tablespoon water.
Cook, stirring occasionally, on low heat for 5 minutes, until tender crisp, but still green.
IN a separate large bowl, whisk eggs, soup mix, cheese, milk, salt, and pepper. Fold in broccoli-cheese mixture.
Pour into buttered 10 inch deep dish pie pan.
Bake at 350 degrees for 20-25 minutes, or until center is set.
Take out of oven , let sit for 5 minutes, before cutting into pie wedges.

Broccoli-Cheese Frittata image

Yield serves 8

Number Of Ingredients 11

2 heads broccoli (about 2 pounds)
2 teaspoons unsalted butter
2 small onions, peeled, cut into 1/2-inch pieces
1 cup water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Cooking spray
3 large whole eggs
9 large egg whites
1/2 ounce grated Parmesan cheese (1/4 cup)
2 ounces goat cheese (1/3 cup)

Steps:

Preheat the oven to 375°F. Cut the broccoli stems into 1/2-inch pieces, and cut the florets into 1-inch pieces; set aside. Melt the butter in a 12-inch sauté pan over medium heat. Add the onions; cook until translucent, about 5 minutes. Add the broccoli stems, and cook until they begun to soften, about 5 minutes. Add the florets and water, and cook until the broccoli is tender and the liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.
Wipe out the pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat the pan over medium-high heat. Fold the Parmesan and the broccoli mixture into the eggs. Add to the pan; dot the top with goat cheese. Cook, without stirring, for 2 minutes.
Transfer to the oven; bake until the top is golden brown and the frittata is set, about 30 minutes. Let cool 1 minute before sliding out of the pan. Serve hot or at room temperature.
(Per serving)
Calories: 128
Calcium: 103mg
Fat: 5g
Cholesterol: 87mg
Sodium: 381mg
Protein: 12g
Fiber: 4g