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Broccoli and Mozzarella Frittata
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Source: https://recipheon.com/en/recipes/breakfast/broccoli-and-mozzarella-frittata
About this recipe
Broccoli and mozzarella frittata is a substantial baked egg dish for breakfast, brunch, or a simple dinner. Broccoli and mozzarella give it more texture and make it more filling than a plain omelet. Whisk the egg mixture thoroughly before pouring it into the dish, then distribute the broccoli and mozzarella evenly so every slice has a similar flavor. Avoid baking or reheating it for too long, as the eggs may dry out. Serve the frittata warm or slightly cooled, once the egg mixture is fully set and easy to cut into portions.
Ingredients
5 eggs
150 g broccoli
60 g mozzarella
Steps
Preheat the oven to 180°C with top and bottom heat and prepare a shallow dish about 22 cm across. Wash the broccoli, divide into small florets and boil or steam for 3–4 minutes. Drain thoroughly; the florets should be slightly tender but not falling apart.
Beat the eggs in a bowl until the whites and yolks are combined. Drain the mozzarella and tear into smaller pieces.
Combine the eggs with the broccoli, transfer to the dish and distribute the florets evenly. Arrange the mozzarella on top without clustering it in one place.
Bake for 15–18 minutes, until the surface and center are set and the mozzarella is lightly baked. The center should not flow when you gently move the dish; keep the eggs soft and moist.
Estimated nutrition
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