Broccoli & Cheddar Frittata
Although frittatas feel like the stuff of luxurious Sunday brunches out, they’re ridiculously easy to make at home. It only takes a few minutes to whisk together the eggs, milk, and cheddar — and, if you’ve got kids at home, what a brilliant foil frittatas make for vegetables. It’s hard to say no to broccoli and spinach (or any veggie really) if they’re buried deep in creamy custard and melty cheese.
Frittata in the morning, frittata in the evening; they’re perfect for any meal of the day. At breakfast, we’ll serve slices of warm frittata with sausage patties and toast — and coffee for the big kids. At dinner, we take a bistro approach: green salad, a little baguette, some white wine. (And if it’s day two for the frittata, we’ll eat it cold, standing over the counter, with a few dashes of hot sauce.)
Our tip: There’s never been a better recipe for substitutions. Use the cheese you love and the veggies you’ve got.
8 large Gelson’s eggs
½ cup milk
2 garlic cloves, pressed or minced
½ tsp kosher salt, divided
Freshly ground black pepper, to taste
1 cup freshly grated Gelson’s cheddar cheese, divided
1 Tbsp extra-virgin olive oil, plus more as needed
1 small yellow onion, chopped
⅓ cup water
2 cups thinly sliced broccoli florets
2 cups roughly chopped baby spinach, loosely packed
⅓ cup thinly sliced green onions
Preheat the oven to 425°.
In a large bowl, combine the eggs, milk, garlic, ¼ teaspoon of the salt, and about 5 twists of freshly ground black pepper and whisk until well blended.
Whisk in about half of the cheese, reserving the other half for later.
In a well-seasoned cast-iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
Add the broccoli and water to the pan, cover it with a lid, and steam the mixture until the broccoli is bright green and easily pierced with a fork, about 2 to 3 minutes.
Add the spinach and green onions and cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese.
Put the pan in the oven and bake the frittata until the middle is just barely set, about 12 to 15 minutes.
Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into wedges. Serve immediately. Note: leftover frittata will keep well, covered and refrigerated, for up to 3 days.
Recipe source: Cookie + Kate