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Author Notes: I don't make round frittatas. I like to use the dish you normally use to make brownies. So, you end up with squares. This makes for thicker pieces. So, perhaps, this isn't a true frittata, but rather a square, crustless, gluten-free quiche. But, humor me and just let me use the Italian word frittata. —Jenifer Mangione Vogt
Broccoli with Italian Herbs
- 1 bunch Broccoli
- 1/2 cup Fresh Oregano
- 1/2 cup Fresh Basil
- 1/2 cup Fresh Italian Parsley
- 5 tablespoons Olive Oil
- 1 Garlic Clove
- 1/2 Lemon
- 8 Eggs
- 1/2 cup Milk
- 1/2 cup Shredded Manchego Cheese
- 1/2 cup Shredded Cheddar
- Chop the broccoli. Sauté the broccoli and herbs over medium heat. To do this, first heat the oil and the garlic in the pan for about 5 minutes. Then add the broccoli and herbs. I use a min-chopper to chop all the herbs together. It's quick, easy and less messy than cutting them all separately on the cutting board. Squeeze the juice of the 1/2 lemon into the mixture as you cook.
- In a bowl combine the eggs and the milk. If you'd like, you can remove some of the egg yolks and this will also make the mixture lighter and fluffier. Use a whisk and beat it for a while.
- Lightly spray the pan with cooking spray. Add the vegetable mixture and then the half the cheeses and mix it around. Then add the egg mixture on top of it.
- Sprinkle the remaining cheeses on top.
- Preheat the oven to 350°
- Cook for 25 minutes then check the mixture by putting a knife in the center. If the knife is clean, check the cheese. If it looks the way you'd like you're done. If the mixture is still wet, cook for another 10-15 minutes, or cook longer if you prefer the cheese browned (which I don't like).