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Bear N Mom Recipes - Broccoli Frittata

Updated on October 2, 2016

Nunny normally only made frittata which we called fritta for Easter Sunday Brunch. The whole family gathered to eat this Italian rich egg breakfast treat. This recipe although made somewhat similar is totally different in that it is totally vegetarian and doesn't have any of those oh so good Italian meats in it. Nunny's granddaughter introduced this recipe to the family one Sunday and it has been a favorite ever since.


1 cup sliced onions
1/2 cup sliced red or green pepper
2 tablespoons margarine or butter
minced garlic
6 eggs
1/3 cup half and half
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon seasoned salt
1 to 1-1/2 cups cooked broccoli
(can use frozen cooked and drained.)
4 oz (1 cup) shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese

How To Mix and Bake

Heat oven to 425°

Butter 2 quart shallow casserole dish. (I can see Nunny getting out her iron skillet to do this part of the recipe.)

Saute onions, peppers & garlic in butter.

In a bowl, mix eggs, half and half and seasonings.

Stir egg mixture into pan with onion and green pepper mix.

Pour in casserole and stir in broccoli cuts.

Sprinkle cheese over the egg mixture.

Bake in 350° oven for 15-20 minutes. (top will remain moist)

Let stand for 5 minutes before serving to set cheese and eggs.


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