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.
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
4-6Servings
Servings
4-6Servings
Ingredients
  • 6large eggs
  • 1/2cup 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!)
  • 1tsp salt
  • 1tsp pepper
  • 1Tbsp. olive oil
  • 1/2medium onionchopped fine
  • 1-2cups broccolichopped small
  • 2Tbsp. fresh herbsI 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!)