Parent Cooking Demonstration on November 21, 2013 – Broccoli Frittata

Broccoli Frittata

This is an extremely versatile and forgiving recipe. If you don’t have broccoli on hand, you can substitute almost any other vegetable—zucchini, spinach, cooked leftover potatoes—and any kind of cheese, or no cheese at all. It keeps and travels well, making it a good choice for school lunch or a picnic, and can even be used as a sandwich filling. With a green salad, it is a remarkably easy dinner. Enjoy!

1 tablespoon olive oil

8 eggs

¼ cup milk, half-and-half, sour cream (optional)

1 head broccoli

½ cup chopped basil

½ cup grated Parmesan cheese

Preheat oven to 350 degrees. Grease a (preferably glass) pie pan or 9 x 9 baking dish with the olive oil. Chop the broccoli into small pieces, and finely chop the basil. Whisk the eggs and milk (or other dairy), if using. Then, add the Parmesan, basil and broccoli to the bowl. Pour the mixture into the pie pan and bake for 35-40 minutes, until golden on top and cooked through. Serve hot, warm or cold.

Recipe variation:

Broccoli and Caramelized Onion Frittata

Prepare recipe as above, but add to mixture 1 onion, chopped and cooked in 1 tablespoon olive oil until light golden brown.


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