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Weekend Frittata Wedges

  • Feeds A Crowd

  • Use Up Veggies In Fridge

  • One Pan Clean-Up


Of everything I've concocted over the years, this may be my ultimate go-to! From Break The Fast holidays, to Mother's Day brunch, there is nothing better to serve a crowd. I'll also cook this guy up on a weekend and plop a wedge over a salad for an easy weekday lunch. My favorite part is that you can literally use whatever veggies and cheese that you have on hand. Leftover broccoli, frozen spinach, onions etc. Versatile and a virtual no-brainer!




Serves - 6


Ingredients

-2 small yellow onion sliced extremely thin

-1 cup chopped broccoli

-4 large eggs + 8 egg whites

-1/4 cup milk of your choice

-6 slices cheese of choice OR 2 cups shredded cheese

-1/2 cup fresh grated Parmesan cheese

-1/2 teaspoon salt

-ground pepper to taste

-2 tablespoon butter


Directions

1.) Preheat your oven to 400 Degrees.

2.) Over medium-low heat spray a large oven-safe pan with cooking spray and add butter.

3.) Once warm, mix in onions & shallots; sprinkle in salt and stir continuously for at least 20 minutes. Add in broccoli last 5 minutes of cooking time.

4.) When onions start to golden, turn down heat to low.

5.) In a large mixing bowl whisk together eggs, milk, broccoli and parmesan cheese.

6.) Pour the egg mixture over the veggies and let cook until the edges start to brown. (You may want to spray pan again to prevent sticking.)

7.) Place frittata in oven and bake for about 20-25 minutes or until the center seems set; in last five minutes of cooking, remove the pan from oven and fan the cheese around the center of the frittata. Put back in oven to finish cooking.

8.) Let cool and slice into wedges. Enjoy.

Nic's Tip - Run a spatula around the edges of the pan and underneath to loosen when serving.


Equipment

- Large oven-safe skillet

- Mixing bowl

- Whisk or fork

- Spatula

- Sharp knife

- oven mitts

- cooking spray


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