This is an easy and versatile frittata dish that requires no tricky flip. You start it on the stove-top and finish it in the oven for a perfect and evenly cooked dish. What I love about this frittata is the limitless combinations. Think of this as a method and change the veggies, cheeses and herbs to your liking or event theme. Since we are sheltered in place due to COVID-19, I used frozen broccoli, yellow and orange peppers and Tillamook Mexican 4 Cheese. It’s what I had. And it was delicious!
I didn’t thaw the broccoli florets or the peppers. I added them to the skillet frozen with a tablespoon of butter. Added the seasonings and cooked them for about 5 minutes, stirring occasionally. In a separate mixing bowl, I whisked the eggs and milk. I ran another tablespoon of butter around the edge of the skillet to coat the edges with butter. Then I poured the egg mixture evenly over the vegetables.
Note: If you noticed, I grabbed a wider skillet to roast the vegetables and realized my error before I added the eggs. Mistakes happen, we adjust and move on.
Just like making an omelette, use a temperature safe spatula to gently move the edges toward the center and lift the center to allow the runny egg mixture to flow under. Once the eggs begin to set, but you can still jiggle it and see moist egg mixture, sprinkle with cheese and place in a 350°F preheated oven. Cook for 8-10 minutes until the edges start to get golden and the frittata has puffed a little and set.
Enjoy with a side salad and a mimosa!
The perfect egg dish for Easter, spring or any brunch menu. This frittata is packed with lots of vegetables and great flavors with a soft texture. Very versatile and easy to make.
- 2 generous Tablespoons butter, unsalted and divided
- 2 cups broccoli florets, fresh or frozen
- 1/2 large red sweet bell pepper, seeded and thinly sliced
- 1/2 medium onion, chopped
- 1/2 teaspoon dried Italian seasoning, crushed
- 3/4 teaspoon kosher salt prefer Diamond brand
- 1/4 teaspoon black pepper
- 10 extra large eggs, room temperature
- 1/4 cup whole milk
- 1/2 cup Tillamook Cheddar shredded cheese or any other cheese
Preheat oven to 350°F and place rack in the center.
Heat 1 Tablespoon of butter in a 10-inch skillet over medium heat. Add broccoli, red sweet bell pepper, onion, Italian seasonings, salt and pepper. Cook and stir until the onion is translucent and the broccoli florets are tender. A few minutes for fresh broccoli and a little longer if frozen.
In a separate bowl, whisk together the eggs and milk until well combined. Run the remaining 1 Tablespoon of butter around the edge of the skillet so the butter melts down the sides of the skillet. Pour the egg mixture evenly over the vegetables and lower the temperature between medium and low.
As the eggs begin to cook and set, use a temperature safe spatula to gently push the egg mixture from the edges toward the center and slightly lift sections to allow the uncooked egg mixture to run underneath. Continue to cook and lift the edges until the eggs begin set, but the top is still jiggly and moist. Sprinkle evenly with cheese.
Bake in the oven for about 10 minutes or until the edges are slightly golden and the frittata has puffed slightly. Remove from oven, cover loosely and allow to stand for 3-4 minutes.
Garnish with parsley, if desired. Makes 6 main-dish servings.