Tuesday, February 11, 2020

Broccoli Frittata

When the recent big storm and cold front moved through our area, we managed to pick up about an inch of wet snow that stuck to everything making for a nice winter shot to contrast with the inside amaryllis' that are still blooming - they have put on a real show over the past month with the right one having six blooms.

I really like breakfast pies so I was all for Bev’s suggestion of a chicken and broccoli frittata which also supports my weight loss efforts (I love quiche but am avoiding the crust).  We each looked around for a recipe to use the rotisserie chicken and frozen broccoli we had on hand and settled on this adaptation from several recipes.

2 garlic cloves, minced
4 strips crispy bacon, chopped
½ cup onion, diced
3 tablespoons olive oil
5 cups broccoli florets, chopped small (we used frozen)
1-2 cups chopped rotisserie chicken
1/4 teaspoon crushed red pepper
Salt & Pepper
12 large eggs
1 cup shredded cheddar
¼ cup grated Pecorino Romano cheese

1. Preheat the oven to 350°. In a 12-inch ovenproof nonstick or cast iron skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. 
2, Add the onion, broccoli and crushed red pepper and cook for 1 minute. Stir in two tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, let cool.
3. In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stove top and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, about 3 minutes.

4. Sprinkle the frittata with the cheese, transfer the skillet to the oven and bake until the center is just set. Serve warm or at room temperature.

It was very good especially when served with some berries and the only change we would make next time is to beat in a little cream to fluff it up.  Bev also made a loaf of date nut bread which the girls said was delicious.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


2/8/20 event date


  1. Beautiful amaryllis! Can't say the same for the snow though since we've had it on the ground for what seems like forever. That's one good frittata, great for any meal!

  2. That fritatta looks wonderful. And love that cream for a little fluff. Btw - you left out the chicken in the instructions. I'd be interested to know how much you put in. We've sure been snowy around here. A daily dose has put us at about 15 inches. It's beautiful.

  3. The amaryllis in front of the window is a beautiful shot! And your fritatta looks really good. I usually don't bother with crust, either, so I suppose my so-called crustless quiche is also a fritatta!

  4. Larry, Your fritatta looks very appealing but broccoli is the one vegetable that Laurie really doesn't care for...except raw with dip. That date nut bread with fruit really looks great! Hope the healing process is progressing nicely! Take Care, Big Daddy Dave and Laurie


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