Spring Frittata
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.
Ingredients
- 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
Instructions
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Preheat oven to 350°F and place rack in the center.
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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.
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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.
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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.
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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.
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Garnish with parsley, if desired. Makes 6 main-dish servings.