Meatless Monday: Broccoli, Cheddar, Dill Frittata

A frittata offers an easy, quick fix for a busy night when you still want to throw a little presentation onto the table. It’s so simple and quick, and requires only eggs plus whatever other ingredients you’d like to add or have on hand, but it looks oh-so-pretty when it’s done that you can’t help but feel like you still accomplished that magical feat of a prepared dinner on a hectic evening. Go ahead and pat yourself on the back. I love this combination. Broccoli and cheddar are not only a classic pairing, but also a guaranteed kid-pleaser in my house. In fact, I’m lucky I had enough broccoli to add to my frittata – she was sneaking little handfuls of raw veg while I was prepping the ingredients! The dill adds a really bright freshness to the overall flavor combination. And it hints at summer, which you’ve gotta love, right? Beautiful dinner on the table in 30 minutes or less is always a win. Here you go.

WHAT YOU NEEDfrittata7
* 6 large eggs
* 1T milk
* 1/4t salt
* 1/4t fresh ground black pepper
* 2T chopped fresh dill
* ~1 small head of broccoli, cut up into teeny-tiny florets
* olive oil
* ~2C grated sharp cheddar cheese
* paprika

WHAT TO DO
Preheat the oven to 400F.

Whisk together your eggs, milk, salt, and pepper until fully combined and frothy. Add the chopped dill and whisk in completely. Set aside.

Bring a bit of water (about a half a cup or so) to a boil in a small sauce pan. Add your broccoli florets and steam until bright green and just tender – no more than three or four minutes. Drain.

Add just enough olive oil to the bottom of a cast iron skillet to coat (if you don’t have a cast iron skillet, just use an oven safe pan with a lid, and spray it with nonstick spray or add the olive oil to coat). Add your broccoli to the bottom of your pan in a single layer. Sprinkle the cheese on top of the broccoli to create another layer.

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Pour the egg-dill mixture into the pan so that it gets over and under and through the broccoli and cheese layers pretty evenly.

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On the stovetop, cook for just two or three minutes, until the edges begin to just set. Then sprinkle lightly with paprika and transfer your skillet to the oven. Bake about 10 minutes. Insert a knife in the middle of the frittata to check if it’s fully baked – ensure it comes out clean before removing your pan from the oven. Let it cool a minute or two before slicing and serving. Bon apetit! (Your dinner looks pretty enough to say it in French!)

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