Ingredients

The following ingredients have 9 Servings
  • 16 ounces broccoli (see notes)
  • 1 onion or leek, diced
  • 1-2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 8 ounces mushrooms, sliced
  • pinch salt and pepper
  • ——–
  • 12 large eggs
  • 1 cup ricotta (or sour cream)
  • 1 cup heavy cream (or sour cream)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ———
  • 1/2 cup fresh basil (save some for garnish)
  • 1-2 cups chopped baby spinach
  • 1-2 cups grated mozzarella (or other melty cheese- cheddar, jack, or crumbled goat cheese)

Instruction

  • Preheat oven to 350F
  • Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sauteing until tender.
  • While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)
  •  Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies (you should have roughly 6 cups). Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.
  •  in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark.
  • You’ll know frittata is done with it puffs slightly at the very center and is not too wobbly.
  • Let stand 5 minutes before serving.
  • Leftovers keep 4 days in the fridge.