Frittatas are one of the most flexible foods you can have in your cooking repertoire. They’re perfect for breakfast, brunch, lunch, dinner, and even late night dining. And while this recipe features broccoli, the truth about frittatas is this: you can make them with a variety of ingredients — substitute asparagus or spinach or whatever you have on hand for the broccoli.
And don’t think you have to confine yourself to goat cheese. Freshly grated Parmesan is a great substitute.
Another trick — one that makes preparing this recipe even faster — is to used already cooked veggies. If you do, reduce the saute time in Step 2. You can also use fewer eggs if you have fewer people. Adjust the other ingredients accordingly.
Broccoli and Goat Cheese Frittata
By Published: January 20, 2013
- Yield: 4 - 6 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
A fast, easy gluten-free meal that is appropriate for any type of meal.
Ingredients
- 2 tablespoons butter or olive oil
- 1/2 onion diced
- 3 cups broccoli florets cut into bite-sized pieces
- 1 clove garlic minced
- 8 eggs large
- 3 tablespoons milk
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes
- 2 - 3 ounces goat cheese crumbled
Instructions
- Preheat your oven to 350 degrees.
- In a 10-inch ovenproof skillet, heat the butter or olive oil. Add the onions and saute until soft and translucent, about five minutes. Add the broccoli and saute until cooked but still crisp — five to ten minutes. The level of doneness depends on how you like it.
- Add the garlic and cook for a minute or two.
- While the veggies are cooking, whisk the eggs together with the milk, salt and pepper, and red pepper flakes. Pour the egg mixture and goat cheese into the skillet. Stir quickly, then cook for another three minutes or until the eggs are set around the edges.
- Transfer the skillet to the oven and bake until the center is set, 7 − 12 minutes.
- Cut into wedges and serve.
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This sounds yummy. I’ll be making it without pepper, of course. Can’t wait to have it for breakfast!