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Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

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Broccoli Potato Cheese Crust Frittata

April 8, 2018 by Peter Block Leave a Comment

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

The inspiration for this Broccoli Potato Cheese Crust Frittata is my daughter sending me a TASTY VIDEO LINK on Facebook.  I thought, this is super cool and I needed to try this recipe.  Can I just say that this frittata was amazing.  My wife went gaga for this egg dish.  It was really, really, really good.  The only problem is I did not know what to call this dish.  I ended up with frittata because the eggs are baked in the oven which is how a frittata is finished off.  This recipe is made in two layers and you have to plan ahead because there is more than an hour of baking time.

Broccoli Potato Cheese Crust Frittata #brunch #eggs #glutenfree #frittata | feedyoursoul2.com

Broccoli Potato Cheese Crust Frittata from Feed Your Soul Too

Broccoli Potato Cheese Crust Frittata #brunch #eggs #glutenfree #frittata | feedyoursoul2.com

Broccoli Potato Cheese Crust Frittata

The dish, however, is very easy to put together.  The first step is combining shredded potatoes with cheese and finely chopped broccoli.  The potato, cheese broccoli mixture is pressed into a baking dish.  Use a pretty dish because this recipe is as pretty to look at as it is to eat.  The crust is baked until it is firmly set and the potatoes are crisp.  I don’t know why but you do not have to worry that the crust will burn when it is baked again.  I wonder what the science of that is?

Broccoli Potato Cheese Crust Frittata from Feed Your Soul Too

I have made plenty of frittatas including this MEXICAN version, or one with CORNED BEEF and this one with ASPARAGUS.  Then, the egg mixture is added to the potato cheese broccoli crust and baked again.  Think about this egg mixture as an omelet.  You can put any ingredients in this mixture that you like.  I carried over the cheese and broccoli and added a mixture of peppers for flavor and color.  The dish is put back in the oven until the eggs have firmed.  That is it.  I am slightly embarrassed to say that my wife and I would have eaten the whole thing in one sitting but I made us stop so I would have some for the picture. 

Broccoli Potato Cheese Crust Frittata from Feed Your Soul Too

The cast of characters.

Ingredients

Ingredients

The building of the Broccoli Potato Cheese Crust Frittata.

Building the Broccoli Potato Cheese Crust Frittata

Building the Broccoli Potato Cheese Crust Frittata.

The Broccoli Potato Cheese Crust Frittata completed.

Broccoli Potato Cheese Crust Frittata #brunch #eggs #glutenfree #frittata | feedyoursoul2.com

Broccoli Potato Cheese Crust Frittata

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Broccoli Potato Cheese Crust Frittata

A super comfy breakfast, brunch recipe that I called a Broccoli Potato Cheese Crust Frittata with its double baking methodology.
Course Breakfast, Brunch
Cuisine Comfort food, eggs, Mexican
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 8 Ounces Frozen Shredded Potatoes
  • 12 Ounces Frozen Broccoli florets divided
  • 6 Ounces Smoked Sharp Cheddar shredded
  • 6 Whole Eggs beaten
  • 1/4 Whole Red Pepper diced
  • 1/4 Whole Yellow Pepper diced
  • 1/4 Whole Yellow Onion diced
  • 3 Tsp Salt divided
  • 3 Tsp Black Pepper divided
  • 10 Individual Cherry Tomatoes
  • 1 Tbsp Olive Oil
  • 1 Tsp Smoked Paprika

Instructions

  1. Combine 8 ounces of the broccoli, potatoes, 2 teaspoons each salt and pepper and 4 ounces of the cheddar cheese in a baking dish sprayed with cooking spray.  Press the mixture firmly into the baking dish. Take a cup or ramekin and push down even more.  Place in a 350 degree oven for 45 minutes.

    In a saute pan, heat the oil on medium heat.  Add the onions, peppers and spices.

    Meanwhile, mix the beaten eggs with the remaining cheddar cheese, sauteed onions and peppers, salt and pepper.  Mix well.  Add in the cherry tomatoes and remaining broccoli.  Pour into the broccoli potato cheese crust.  Bake for another 25 minutes.

    Serve and enjoy!

Recipe Notes

Adapted from Tasty - httpss://tasty.co/recipe/broccoli-cheddar-quiche

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Filed Under: Breakfast, Gluten Free Tagged With: breakfast, brunch, cheese, eggs, frittata, potatoes

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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