As the post title indicates, my first attempt at frittata was a bit of a mess. Thankfully, it ended up tasted great, but not only was the process a mess, the final output was also a bit...messy.
The challenge I had is that the saute pan I used was not oven safe to the temperature I needed, so I decided midway to use the Serious Eats flipping method. But instead of actually using that full flipping method - which I was ultimately too scared to do - I decided to weakly semi-flip the frittata onto a plate to then slide the undercooked side back into the pan.
In short, I kept changing my mind on what to do, and did each resulting step with such a heavy amount of hesitancy that the appearance of my frittata was largely doomed. But soldier on I did, and the resulting frittata was one that I will make again (though with more certainty, gusto, and perhaps a different pan to just finish in the oven!).
I settled on a broccoli cheddar frittata largely because I had the ingredients on hand and I thought this would be a good way to use frozen broccoli. I also wanted to make a frittata that was more vegetable than egg-heavy, and given that broccoli is my favorite vegetable, it felt like the perfect way to anchor a vegetable-heavy frittata.
The hot frittata achieved my flavor combination perfectly. When cooled though, the frittata was a bit more eggy than I generally prefer - but still, it's an egg-based dish, so what else would I expect?
Recipe and instructions follow the picture below.
Broccoli Cheddar Frittata
Ingredients
- 4 eggs
- 2 - 3 tbsp. milk (my milk went bad, so I couldn't use it, but I will in the future)
- 10 oz. bag frozen chopped broccoli
- 1 tbsp. olive oil
- 1/2 tsp. lemon juice
- 2 tbsp. water
- 3/4 cup shredded cheddar
- red pepper flakes, to taste
- salt and pepper, to taste
Directions
- Defrost frozen broccoli according to bag instructions, and drain any excess water.
- Heat olive oil in a medium-t0-large saucepan on medium high heat. When hot, add drained broccoli, red chili flake, salt, pepper, and lemon juice. Saute for approx. 5 - 7 min or until hot and fully cooked.
- In a bowl, lightly beat eggs with milk, salt, pepper, and then add cheddar, stirring to combine.
- Add to the hot pan with the broccoli and shift the pan around for the egg to evenly coat the pan. Let sit for approx. 6 minutes, and then flip into a prepared plate. Slide the undercooked side back into the pan, and then cook for another 2 - 3 minutes.
- You can then flip another 1 - 2 times if you would like (I did this with messy results), and then serve when the eggs are cooked to your liking. Season generously with salt and pepper, and serve!
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