Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 0

Baked frittatas are like overstuffed omelets that you don't have to worry about flipping. To save time, you can microwave the broccoli florets in a covered microwave-safe bowl at HIGH for 2 minutes or until crisp-tender.

Katherine Cobbs
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
34 mins
Yield:
Serves 4 (serving size: 2 wedges)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.

  • Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.

  • Heat a 10-inch ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add pancetta; cook 4 minutes or until crisp, stirring occasionally. Remove pancetta. Increase heat to medium-high. Add onion; sauté 3 minutes or until tender. Add broccoli; sauté 1 minute. Add egg mixture; cook 3 minutes, stirring occasionally. Sprinkle with pancetta. Place pan in oven; bake at 350° for 12 minutes or until center is set. Cut into 8 wedges.

Nutrition Facts

221 calories; fat 13.7g; saturated fat 4.9g; mono fat 5.1g; poly fat 2.2g; protein 17g; carbohydrates 7g; fiber 2g; cholesterol 380mg; iron 2mg; sodium 547mg; calcium 166mg.
Advertisement
Advertisement