Broccoli And Feta Frittata Recipe 37

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
• Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
• Bake in the preheated oven until edges are golden, about 35 minutes.

Steps:

• Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
• In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
• Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
• Cut the frittata into 8 wedges and serve.

Steps:

• This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add broccoli, pepper flakes, and 1/4 teaspoon salt; cook, stirring frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Add water and lemon zest and juice; continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer. 3. Add feta and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the broccoli, Cheddar and cayenne.
• Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let rest for 5 minutes before sliding carefully onto a cutting board. Cut into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges if using.

Steps:

• In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.
• Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginnning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.

Steps:

• Heat oil in large frying pan (a cast-iron or ovenproof one is good).
• Cook onion over medium heat for 2 minutes, add garlic and bacon and cook until onion is soft.
• Add broccoli and tomato, cook for one minute.
• Add seasonings (eg. freshly ground black pepper) to taste.
• Beat eggs in bowl, pour over other ingredients in pan.
• Cook gently without stirring until base of frittata is cooked and golden.
• Place frypan under grill until top of frittata is golden brown and firm.
• Cut into wedges and serve hot or cold.