Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Broccoli Frittata
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- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 41 g
- Saturated Fat
- 19 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 629 mg
- Sodium
- 753 mg
The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that’s been cooked a bit too long into beaten eggs for a light, fluffy frittata.
- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 41 g
- Saturated Fat
- 19 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 629 mg
- Sodium
- 753 mg
Ingredients
Directions
- 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.
