BROCCOLI AND CHEESE FRITTATA RECIPES

Steps:

• Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.

Steps:

• Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
• Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
• Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
• Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
• Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.