Recently my Covey Rise share had a familiar conundrum, nothing that seemed breakfast-y. I was so in love with the Brussels Sprouts Frittata I made recently. Therefore, I decided to make another with the broccoli in the share. I used regular bacon this time and felt bad, but man did it taste good! This is a great way to use up extra produce, and it is still delightful out of the freezer!
If you want to turn this into a quiche, you will need a pie crust and prebake it. You really won't miss the crust with this though! The cheese gets nice and browned as does the bacon. Don't miss this healthy breakfast! Full recipe to follow the montage.
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| A little slice of heaven! |
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| Real milk and real bacon? Who am I? These were leftover from Mexican Street Corn Soup. |
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| It's not that much bacon, it is okay! |
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| The light was weird this day! Add your broccoli and see the light! |
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| Add your egg mixture and throw it in the oven. |
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| Almost too pretty to eat! |
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| Pin and and make yourself a portable healthy breakfast! |
1/2 pound thick-cut bacon, diced
3/4 pound broccoli cut into florets (I used 2 smallish crowns)
Kosher salt
Freshly ground pepper
8 large eggs
2 tablespoons milk of your choice (I used almond)
1 cup shredded Cheddar cheese
Happy Cooking!
Missy
Kosher salt
Freshly ground pepper
8 large eggs
2 tablespoons milk of your choice (I used almond)
1 cup shredded Cheddar cheese
Preheat the broiler and position a rack 6 inches from the heat. In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the broccoli, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes.
Meanwhile, in a large bowl, beat the eggs with the milk, 1 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the shredded cheese. Pour the egg mixture into the skillet and cook over moderate heat, stirring gently, until the eggs start to set and the bottom is lightly browned, about 5 minutes. Transfer the skillet to the oven and broil the frittata for about 3 minutes, until the center is just set. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate, then cut it into 6 pieces and serve. I froze a few slices individually wrapped in foil and they were delightful reheated!
Happy Cooking!
Missy
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