Broccoli Frittata

Breakfast for Dinner is one of our staples around here. We often have eggs, pancakes, or french toast for dinner because it’s quick and easy. One reason I love this frittata is it fits into the quick and easy category, but also makes breakfast for dinner feel a little bit more sophisticated. Like an actual meal, rather than something hurriedly thrown together.

Broccoli Frittata
The recipe calls for broccoli and pancetta, but I’m sure you could use pretty much any combination of vegetables and meat. I kept the broccoli, which we love, but used chicken sausage since we had it on hand. It was easy to put together, and I have a feeling it should have been easy to cook. The pictures show what a hard time I had getting it all to cook evenly. I could make excuses about how it was my first time, and I didn’t have the right pan, etc, but we’ll just say there’s room for improvement and leave it that.

Thankfully the poor presentation didn’t affect the taste. I think I more prefer the lighter, smoother texture of stratas, but Mike loved this and said it had “substance.” He rated it a 3.75, so I’m pretty sure I’ll keep it in our breakfast for dinner rotation.

Broccoli Frittata

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Broccoli Frittata

Yield: Serves 4.

Ingredients:

2 Tbsp unsalted butter
2 oz chicken sausage, chopped (could also use pancetta or thick-cut bacon)
1 head broccoli, separated into florets
12 eggs
1/2 tsp salt
1/2 tsp pepper
1/2 cup cheese (I used colby jack, but I think sharp cheddar would be great)

Directions:

In a large ovenproof frying pan, melt the butter over medium-high heat. Add the broccoli and saute until tender-crisp, about 4 minutes. Add the chicken sausage and cook for another minute. (If using pancetta, or another uncooked meat, saute it first, for about 5 minutes).

In a separate bowl, whisk together the eggs, salt and pepper. Spread the broccoli and sausage evenly in the pan, then pour in the eggs. Reduce heat to medium-low and cook,without stirring, until the edges begin to set, about 3 minutes. Using a spatula, carefully lift up the edges and let the uncooked eggs run underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5-8 minutes longer. Preheat the broiler. Sprinkle the frittata with cheese. Broil until the top is set and the cheese is melted,about 3 minutes. Cut into wedges and serve.

adapted from the Williams Sonoma One Pot Cookbook