Broccoli and Cheddar Frittata
Frittatas can be made a day in advance and reheated for a large brunch. When serving, either make the frittata in an attractive skillet or have confidence flipping it from the frying pan to a serving platter.
Ingredients
1 head broccoli
12 eggs
1/2 C cream
1/2 tsp salt
1/2 tsp black pepper
4 oz cheddar
Method
- Heat oven to 350F
- Cut the broccoli in to florets and cut the stem into medium-sized pieces
- Toss the broccoli with a glug of olive oil and pinch of salt and roast until crispy in the oven
- Grate the cheese and set aside
- Whisk the eggs, cream, salt and pepper
- Heat a frying pan on the burner with a glug of olive oil until the oil is warm and coats the frying pan easily
- Add the broccoli
- Pour the egg mixture over the broccoli
- Sprinkle the cheese over the whole lot
- Let cook (on medium heat) on the burner until the egg starts to just set around the edges
- Transfer to the oven and bake until the egg is set in the center (about 20 minutes)
- Remove from the oven and let rest 10 minutes
- If removing from the frying pan, loosen the edges of the frittata from the frying pan
- Place a serving platter on top of the frying pan and flip
- Set the serving platter on a counter top and with a knife, gently lift the frying pan away wiggling any bit that is sticking with a knife
- Cut and serve
