Broccoli & Pepper Jack Frittata

Broccoli & Pepper Jack Frittata

Frittatas are the answer. As long as you have eggs, frittatas will solve your problems. All you have to do is trust in the way of the frittata.

When I want to feed a crowd, I make a frittata. When I want to use up all of the almost-at-the-end-of-their-life veggies in the fridge, I make a frittata. When I am feeling extra organized and want to make a breakfast we can eat all week, I make a frittata. 

Heck, when the fridge is looking really bleak and I have to get dinner on the table, what is always there as a fall back? Good old frittata. 

Broccoli & Pepper Jack Frittata

That's why it's no surprise that three frittata recipes ended up in my first eBook, Foraged Breakfast (which you can get here!!!), this being one of them. I make a frittata at least once a week, because you really can just put whatever you have on hand in a pan and fill in the cracks with egg. 

This particular frittata calls for broccoli, a bit of bell pepper, potatoes, and pepper jack cheese (plenty of pepper jack!). It's simple, but it's killer. It's the kind of frittata I would serve to guests (I use fresh veggies for the guests, of course ... not those wilting veggies I mentioned earlier, of course! 😝) 

And you know me, impatient as always: frittata comes together quickly, too!

Broccoli & Pepper Jack Frittata

Broccoli & Pepper Jack Frittata

Published September 19, 2017 by
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Serves: 9   |    Total Time: 50 minutes



Ingredients:

  • 1 head broccoli, cut into florets  
  • 1 medium Yukon Gold potato  
  • 1 red bell pepper  
  • 1/4 white onion  
  • 1 teaspoon minced garlic  
  • 6 eggs  
  • 1/4 cup milk of choice  
  • 1/4 teaspoon black pepper  
  • 1/4 teaspoon salt  
  • 2 tablespoons coconut oil  
  • 3/4 cup shredded pepper jack

Directions:

  1. Preheat oven to 375°F. Grease a 9-inch square baking dish with 1 tablespoon coconut oil. Set aside.
  2. Dice the potato into bite-sized cubes, chop the broccoli into bite sized pieces, and dice the onion and bell pepper.
  3. Heat remaining tablespoon coconut oil over medium heat in a large skillet. Once the oil is hot, add potatoes, broccoli, onion, bell pepper, and garlic to the pan. Cook, stirring occasionally, until the potatoes are tender. The onion should be softened. Scrape veggies into the prepared baking dish.
  4. Sprinkle ½ cup cheese over vegetables.
  5. In a mixing bowl, whisk together eggs, milk of choice, black pepper and salt. Pour over vegetable mixture. Place in oven, bake for 20 minutes. Sprinkle remaining cheese over top, and bake for 5 minutes more. Remove from oven. Eggs should be set. Allow to cool 10 minutes before slicing and serving.

Want more recipes like this one? You can order Foraged Breakfast for instant download! 

Foraged Breakfast - a collection of whole food breakfast recipes