Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, broccoli and spinach frittata. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Broccoli And Spinach Frittata is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Broccoli And Spinach Frittata is something which I’ve loved my whole life. They are nice and they look wonderful.
This spinach, broccoli and cheddar frittata recipe is a simple breakfast, brunch or dinner! This frittata was inspired by standard broccoli-cheddar quiche recipes, but I skipped the crust and added. A quick and easy broccoli and spinach frittata that's perfect for breakfast, lunch or dinner.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook broccoli and spinach frittata using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli And Spinach Frittata:
- Prepare 100 gm broccoli florets
- Take 1 & 1/2 tsp minced garlic
- Get 1/4 cup chopped, green onion
- Make ready 1/2 cup chopped,yellow onion
- Make ready 2 cups spinach leaves,chopped
- Make ready 2 slices whole wheat, broken into bits
- Make ready 1/4 cup medium cheddar cheese
- Make ready 1 &1/2 tbsp basil leaves,chopped
- Make ready 8 eggs
- Take 1/2 cup milk
- Prepare 1/2 tsp black pepper powder
- Make ready 1/2 tsp mustard powder
- Make ready 1 & 1/2 tsp red chilli flakes
- Make ready 2 pinches nutmeg powder
- Get 1 & 1/2 tbsp + 1 & 1/2 tbsp olive oil
- Prepare 500 ml water
- Get to taste salt
Frittatas can be served hot, or room temperature. This is my first time ever making a frittata! This recipe is with eggs, broccoli, spinach, and tomatoes. It starts out warming garlic and olive oil in the.
Steps to make Broccoli And Spinach Frittata:
- In a saucepan add water;bring to a boil.Turn heat off, add the broccoli florets, cover and keep aside.
- In a non- stick skilet heat 1 & 1/2 tbsp oil. Add garlic, green onion, yellow onion; saute untill soft and broken.
- Break eggs into a large bowl. Add salt, black pepper powder, nutmeg powder,mustard powder,red chilli flakes. Beat well.Add spinach,basil leaves,soaked bread,cheese(medium and sharp) and sauteed onions. Mix until all the ingredients are well combined.
- Drain the broccoli florets and discard the water.
- In the non- stick, oven proven skillet, heat remaining oil on low heat. When the skillet is hot, add the egg mixture and place the broccoli florets on top.
- Cover and let cook on a low flame until the sides are just set but the top of the egg mixture is still runny.
- Preheat oven at 180 degree centigrade.
- Place the skillet in the oven and bake for 25 -30 minutes until the top is golden brown and a skewer inserted in the centre comes out clean.
- Remove the skillet and place on a wire rock to cool completely before slicing and serving.
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