I’m enamored with frittatas. Not only do you get all of the possibilities of an omelet, but you don’t have to worry about flipping it at the end. Whatever you happen to have hanging out in the fridge or the pantry is fair game, work is minimal and the result is good hot from the oven or at room temperature. Frittata can be breakfast, brunch, an appetizer, a starter or the main course of any dinner, they are that versatile.
While all frittata recipes are similar, each variation has its own special little variations, which is why you’ll see so many different recipes for this dilectable dish out there. This one came from two distinct needs. The first was to get some food in me because I was starving. The other was to find a use for some bacon left over from some wraps I whipped up the night before. In both cases this dish was imminently satisfactory.
If you’ve never thought of pairing eggs with broccoli, give it a whirl! Broccoli and cheddar frittatas are one of my go-to early morning meals, both because I love them and because they can be baking away while I deal with morning dishes and my son’s breakfast. By the time I’m done, breakfast is ready for Dad as well. You can’t beat that for simple and convenient.
Do you have a favorite frittata recipe? If so, why not share it in the comments, there’s always room for another great frittata recipe.
- 3 eggs
- 2 tbsp. milk
- 1 cup broccoli florets
- 3 scallions, sliced thin
- 2 strips bacon, cooked and crumbled
- 1 oz. Parmesan cheese, grated
- Bacon fat, oil or butter, for cooking
- Salt and pepper to taste
- Preheat oven to 450 degrees.
- Steam broccoli florets for approximately 3 minutes, or until just beginning to soften. Set aside.
- Whisk together eggs, milk, 1/2 of the Parmesan cheese, salt and pepper. Add cooking oil of your choice to a small skillet over medium heat. Toss in broccoli and bacon, tossing several times to ensure even distribution. Mix in egg mixture. Add scallions, stirring once to distribute. cover with remaining cheese and bake at 450 degrees for approximately 15 minutes, or until top of frittata is fluffy and center is set.
- Serve and Enjoy!
What I would have done Differently had I thought of it at the time:
I think perhaps a little Romano cheese would have given this dish a bit more punch, otherwise just good ol’ cheddar would work wonderfully here.
Links to other recipes like this:
- Sausage and Cheese Frittata Recipe
- Spinach, Bacon and Feta Frittata Recipe
- Asparagus Frittata Recipe, from Simply Recipes
- Artichoke Rosemary Frittata, from Kalyn’s Kitchen