Broccoli Two Cheese Frittata
photo by KateL
- Ready In:
1 broccoli pie
- 4 tablespoons margarine
- 1⁄2 cup chopped onion
- 4 cups fresh broccoli florets, without the stems
- 6 large eggs
- 1 (8 ounce) envelope cream of broccoli soup mix
- 1⁄3 cup shredded cheddar cheese
- 1⁄3 cup shredded parmesan cheese
- 1⁄2 cup whole milk
- 1 teaspoon white pepper
- 1 teaspoon salt
- In a large skillet, melt margarine, and saute onion. Add broccoli and 1 tablespoon water.
- Cook, stirring occasionally, on low heat for 5 minutes, until tender crisp, but still green.
- IN a separate large bowl, whisk eggs, soup mix, cheese, milk, salt, and pepper. Fold in broccoli-cheese mixture.
- Pour into buttered 10 inch deep dish pie pan.
- Bake at 350 degrees for 20-25 minutes, or until center is set.
- Take out of oven , let sit for 5 minutes, before cutting into pie wedges.
Questions & Replies
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Well my broccoli soup mix was as hard as rock so I had to process it to return it back into a powder, I think it was in my pantry for a few years, never would have thought to add that into a frittata but still worked well for this recipe, I also did a few other minor amount adjustments, didn't add in any extra salt the addition of the dry soup mix was salty enough, I served this with couscous for a great dinner, thanks for sharing weekendcooker!
This is a great, easy to follow recipe that makes A WONDERFUL FRITTATA! I did use unsalted butter instead of the margarine & used a teaspoon of lemon pepper instead of the S&P! The frittata is very tasty, pretty much as is, but another time (for this keeper of a recipe) & I'll probably use milk with 2% fat & add some additional cheese on top about half way through the baking cycle! [Tagged, made & reviewed in Zaar Stars cooking game]
I prepared these frittatas using butter instead of margarine and then baking them in muffin tins rather than a pie plate. After dividing the mixture among 12 muffin cups I sprinkled more grated cheddar over top then baked them for 15 minutes. They are excellent. I'll be making them often. They'll be very good for DD's lunches when school begins. Thankyou for posting.
RECIPE SUBMITTED BY
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>