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Course: Breakfast/Brunch

Frittata with Broccoli and Gruyere

Frittata with Broccoli and Gruyere

Frittatas are a great thing to know how to make!  A hearty breakfast or an easy supper, endlessly customizable, good hot or at room temperature.  This is the recipe I used for the one I served at a recent baby shower.  Change ingredients to your heart’s content!

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Frittata with Broccoli and Gruyere
This recipe is adapted from the one in the America's Test Kitchen Family Cookbook. I change the mix-in ingredients often, and also simplified the cooking method a bit.
Servings
Servings
Ingredients
  • 6 large eggs
  • 1/2 cup shredded Gruyere (the one I used was a smoked processed Gruyere that I found near the packaged fetas and blue cheeses. Not the $28 per pound stuff they had at the cheese counter!)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp. olive oil
  • 1/2 medium onion chopped fine
  • 1-2 cups broccoli chopped small
  • 2 Tbsp. fresh herbs I used basil
Servings
Servings
Ingredients
  • 6 large eggs
  • 1/2 cup shredded Gruyere (the one I used was a smoked processed Gruyere that I found near the packaged fetas and blue cheeses. Not the $28 per pound stuff they had at the cheese counter!)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp. olive oil
  • 1/2 medium onion chopped fine
  • 1-2 cups broccoli chopped small
  • 2 Tbsp. fresh herbs I used basil
Instructions
  1. Adjust an oven rack to the upper middle position and heat the oven to 350 degrees.
  2. Whisk together the eggs, cheese, salt, and pepper.
  3. Heat oil in a medium ovenproof skillet (I used my 9 inch cast iron one) over medium heat until shimmering.
  4. Add onion and broccoli and cook until softened, about 4 minutes. Remove from heat
  5. Add herbs and egg mixture and mix well. The eggs should start cooking in the hot pan.
  6. Transfer the frittata to the preheated oven. Bake until eggs are barely set, about 15-20 minutes. Don't overbake or it will dry out--the eggs will set a little bit more while the frittata rests.
  7. Serve warm, at room temperature, or even chilled (although I don't like it that way!!)
Recipe Notes

I think the key to the creaminess of this particular frittata variation was the Gruyere cheese--it had a texture almost like Gouda, and gave a creamy richness that reminded me of Velveeta (but in a good way, I promise!)

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Buttermilk Scones

Buttermilk Scones

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Buttermilk Scones
This recipe was given to me by a long time friend, back in our "newly married-let's have a tea party" days. I've made it for baby showers, wedding showers, and plenty of breakfast and brunch occasions. I have included some flavor variations at the end, but the original cranberry white chocolate version is the one I'm sharing here.
Servings
dozen small scones
Ingredients
Servings
dozen small scones
Ingredients
Instructions
  1. Preheat oven to 375. Lightly grease a cookie sheet.
  2. Put dry ingredients into a bowl or the bowl of a food processor. Stir briefly to combine.
  3. Using the food processor or two knives, cut in the the 6 Tbsp. of butter. Pulse or chop until mixture forms coarse crumbs. If using a food processor, move the mixture into a mixing bowl.
  4. Gently stir in buttermilk, egg, and vanilla. Only mix until combined. Sometimes I have to add a bit of extra buttermilk at this point (about 1 Tbsp. or so).
  5. Fold in cranberries and white chocolate chips.
  6. Scoop scones onto prepared baking sheet--I use my standard sized cookie scoop and end up with about 2 dozen scones.
  7. Bake at 375 for 8-10 minutes, or just until scones become firm and begin to turn golden around the edges.
Recipe Notes

Flavor variations: (Use these in place of the cranberries and white chocolate)

Mocha: 1 tsp. instant coffee granules and 3/4 cup mini chocolate chips

Toffee: 1/2 cup toffee baking bits, sprinkle scones with brown sugar before baking

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