California Frittata Recipe


Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
Main Ingredient


 Fresh broccoli/1 package of 10 ounce, frozen chopped broccoli1 Pound
 Butter/Margarine2 Tablespoon
 Low fat milk1 Cup (16 tbs)
 All purpose flour1 Cup (16 tbs)
 Baking powder1 Teaspoon
 Shredded cheddar cheese2 Cup (32 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2145 Calories from Fat 1100

% Daily Value*

Total Fat 124 g191%

Saturated Fat 74.5 g372.6%

Trans Fat 0 g

Cholesterol 973.2 mg

Sodium 2810.5 mg117.1%

Total Carbohydrates 141 g47%

Dietary Fiber 15.2 g60.7%

Sugars 21.3 g

Protein 113 g226.3%

Vitamin A 153.8% Vitamin C 678.2%

Calcium 293.2% Iron 71.1%

*Based on a 2000 Calorie diet


Wash the broccoli.
Cut heads from stalks and separate into small florets.
Peel the stalks, if necessary, and cut into small pieces.
Blanch broccoli in rapidly boiling water, uncovered, about 5 minutes, or until barely cooked.
Drain, then plunge into ice water to stop cooking and set color.
Dry, then chop fine.
If using frozen broccoli, simply thaw and squeeze dry.
Melt margarine in a 13 x 9 x 2-inch baking dish.
Tilt pan to coat bottom.
Set aside.
In a large mixing bowl, beat eggs until well combined.
Add milk and beat again.
Add flour, baking powder and Cheddar cheese; stir to combine.
Add broccoli; stir to combine well.
Transfer batter to prepared baking dish; smooth top with a spatula, then sprinkle with Parmesan cheese. (Frittata can be prepared ahead to this point, then refrigerated, covered, up to 8 hours before baking.)
Bake in a preheated 350-degree oven for 50 to 60 minutes, or until golden brown on top.
Remove pan from oven; cool at least 10 minutes before cutting into squares to serve.