Broccoli Tomato Frittata
Broccoli Tomato Frittata
**Note: this recipe was updated in 2017 and omitted chorizo beef but can still be added as an optional variation!
Ahem, I have an announcement: IÂ have recently discovered “chorizo beef” at the local Sprouts.
What is Sprouts? My favorite grocery store in OKC (similar to Trader Joe’s if you happen to have either one…)
What is chorizo? Glad you asked! It’s a Spanish pork sausage which is tasty…but high, high, high in fat content.
Hence the announcement! I found a chorizo spiced ground beef and have proceeded to make at least 3 meals lately starring said ingredient. Now! The good news is this…if you don’t have access to a Sprouts or a chorizo beef, this recipe can be modified tons of different ways. I adapted it from the Kraft Foods website and used fresh broccoli instead of spinach. You could use just about any meat and veggie combo.
I LOVE that the texture comes out almost like a lasagna, causing you to still cut it with a knife and use a spatula to get a corner out. Nice change of pace from soft eggs (which I also love…)
Broccoli Tomato Frittata
Ingredients
- 2 cups chopped fresh broccoli
- 2 cups cherry tomatoes. halved
- 4 green onions, sliced
- 6 eggs
- 1 cup shredded mozzarella cheese
- optional: 1/2 lb beef chorizo, crumbled and drained
Instructions
- Heat oven to 375 If using beef chorizo: cook meat in large skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet to a 8x8 casserole dish.
- Add broccoli to skillet; cook 2 min, stirring frequently. Stir in tomatoes and onions. Remove from heat and add to the casserole dish.
- Whisk eggs in medium bowl and stir in cheese. Add to ingredients in casserole dish; stir just until blended.
- Bake for 20 min. or until knife inserted in center comes out clean.