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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.
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 people
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
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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