Broccoli Frittata With Mozzarella And Herbs
A delicious broccoli frittata with Mozzarella and fresh herbs. A delicious vegetarian casserole with crispy vegetables.
Ingredients
- 1 pound broccoli florets sliced, stem grated
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 4½ oz. mozzarella cut into small cubes
- 3 sprigs fresh thyme finely chopped (or 1 teaspoon dried)
- 2 sprigs fresh rosemary needles, finely chopped
- 5 eggs size M
- salt and pepper at taste
Makes: 6 x 10inch rectangle, 1inch height
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 ℉. Grease a small oven dish (6 x 10 inches).
- Cook broccoli florets in boiling water for 5 minutes until just tender. Drain.1 pound broccoli
- Heat oil in a frying pan. Fry onion for 3 minutes until translucent, and add garlic for the last minute.1 tablespoon vegetable oil, 1 onion, 1 clove garlic
- Stir in broccoli, grated stem, thyme, rosemary, and half the mozzarella cubes. Mix well.4½ oz. mozzarella, 3 sprigs fresh thyme, 2 sprigs fresh rosemary
- Break the eggs over the mixture, stir to combine, and season with salt and pepper.5 eggs, salt and pepper
- Transfer to the baking dish, top with the remaining mozzarella, and bake for 30 minutes until golden.
NOTES
1. Broccoli
You can also replace the broccoli with cauliflower or finely chopped white cabbage. Or add more vegetables. Think of small cubes of carrot, zucchini, or half cherry tomatoes. Fry them together with the broccoli for even more flavor.
2. Mozzarella
Buffalo mozzarella is the best. If you can't get it, you can also use regular mozzarella (from cow's milk). Do you want a stronger cheese taste? Replace the mozzarella with cheddar cheese.
3. Lactose-free
Replace the mozzarella with vegan mozzarella (now widely available in the supermarket) for a lactose-free frittata.
4. Baking dish size
I used a 6 x 10-inch baking dish. But is your baking dish just a little bigger or smaller? That is not a problem at all. With a larger baking dish, your frittata will be a bit thinner. Make sure to shorten the oven time by a few minutes.
Do you have a smaller baking dish? Then use four eggs. And bake the frittata in the oven for the same amount of time.
Or you adjust the ingredients in the recipe. You can do that easily at the top of this recipe card. 5. Storage You can keep frittata leftovers and reheat or eat it cold. Always make sure that you cool the frittata quickly and then pack it airtight.
Or you adjust the ingredients in the recipe. You can do that easily at the top of this recipe card. 5. Storage You can keep frittata leftovers and reheat or eat it cold. Always make sure that you cool the frittata quickly and then pack it airtight.
- Refrigerator: Store in the refrigerator for up to 2 days.
- Freezer: Freeze the frittata for up to 2 months. Let it thaw in the refrigerator and then eat. You can also heat it for another 10 minutes at 320 °F (ca. 160°C). This way you can make this frittata in advance.
- Tip: And if you don't feel like a piece of frittata? Then cut it into small pieces and mix with some mayonnaise. You'll get a great egg salad for your sandwich!
Nutrition
Calories: 256kcal | Carbohydrates: 12g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 230mg | Sodium: 317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1257IU | Vitamin C: 105mg | Iron: 2mg
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