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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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An old stand-by from college days. Ingredients:
3 tablespoons butter |
1 tablespoon olive oil |
1/4 cup chopped shallot |
3 cups cooked broccoli florets |
6 large eggs |
1 (2 ounce) envelope knorr cream of broccoli soup mix |
1/2 cup freshly grated parmesan cheese |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 350°.
2. Melt butter with the oil in a 10-inch ovenproof skillet over medium heat.
3. Add in the shallots; stir/saute 2 minutes until softened.
4. Add in the broccoli; stir/saute 2 minutes.
5. While the shallots and broccoli are cooking, whisk the eggs, soup mix, cheese, and pepper in a bowl.
6. Pour the eggs and soup mixture into the skillet, stirring the broccoli into the eggs.
7. Bake the frittata in the oven 18-20 minutes until it is set.
8. Let the frittata rest for 5 minutes before cutting into wedges and serving.
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