Susans Italian Broccoli Frittata Recipe

Name: Susans Italian Broccoli Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 pieces cornbread; 15 ounces tomatoes, bruschetta spread; 2 tablespoons oil; ¼ cup white wine or ¼ cup vermouth; 1 onion, finely diced; 2 cups broccoli florets; 1 cup mushroom, sliced; 2 potatoes, shredded; 1 zucchini, sliced thin; 6 large eggs; 14-½ cup plain yogurt; 14-1 cup milk or 14-1 cup cream; ½ teaspoon salt; ½ teaspoon pepper; 1 tablespoon basil, chopped; 3 tablespoons Italian parsley, chopped; 1 tablespoon marjoram, chopped; 1 tablespoon rosemary; 1 tablespoon sage, chopped; 1 tablespoon thyme, chopped; ½ cup ricotta cheese; ½ cup mozzarella cheese, shredded; ⅔ cup parmigiano-reggiano cheese, shaved; 12 lb prosciutto or 12 lb bacon; ½ teaspoon hot sauce (optional); 1 lb red seedless grapes; 1 lb strawberry; 4 kiwi fruits

Servings: persons

6 -8 pieces cornbread
15 ounces tomatoes, bruschetta spread
2 tablespoons oil
¼ cup white wine or ¼ cup vermouth
1 onion, finely diced
2 cups broccoli florets
1 cup mushroom, sliced
2 potatoes, shredded
1 zucchini, sliced thin
6 large eggs
14-½ cup plain yogurt
14-1 cup milk or 14-1 cup cream
½ teaspoon salt
½ teaspoon pepper
1 tablespoon basil, chopped
3 tablespoons Italian parsley, chopped
1 tablespoon marjoram, chopped
1 tablespoon rosemary
1 tablespoon sage, chopped
1 tablespoon thyme, chopped
½ cup ricotta cheese
½ cup mozzarella cheese, shredded
⅔ cup parmigiano-reggiano cheese, shaved
12 lb prosciutto or 12 lb bacon
½ teaspoon hot sauce (optional)
1 lb red seedless grapes
1 lb strawberry
4 kiwi fruits

1
Blanch the broccoli and set aside.
2
Mix eggs, yogurt, milk, cheeses and all herbs and spices in a bowl.
3
Reserve 1/4 cup mozzarella for top of frittata.
4
Reserve 1/3 cup Parmigiano-Reggiano and 2 tablespoons of parsley for garnish.
5
Saute the Prosciutto until lightly browned.
6
Reserve 1/4 pound for garnish.
7
Add oil and saute onion with potatoes until potatoes are soft and lightly browned.
8
Set aside.
9
Saute broccoli, mushrooms and zucchini in white wine.
10
Return potato mixture to pan and incorporate.
11
Pour egg mixture over vegetables in the pan and cook on medium heat until set.
12
Cover and cook about 20 minutes on low until top is set.
13
During last five minutes, sprinkle 1/4 cup mozzarella on top to melt.
14
Remove from heat and cut into wedges.
15
Drizzle cornbread slices with olive oil and grill till heated and slather with Bruschetta spread.
16
Garnish each frittata wedge with dollop of yogurt, proscuitto, parsley.
17
Add to each plate cornbread, grapes, strawberries and kiwi.
18
Put the remainder of the fruit into a bowl as a centerpiece.
19
Serve with small bowls of shaved Parmigiano-Reggiano and bruschetta on the table.

9599

kcal

Calories

745

Fat

130

Carbs

568

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 6 -8 pieces cornbread, 15 ounces tomatoes, bruschetta spread, 2 tablespoons oil, ¼ cup white wine or ¼ cup vermouth, and more.

Yes, Susans Italian Broccoli Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Susans Italian Broccoli Frittata

How did you like this recipe?

Frequently Asked Questions