This is the Puffy Broccoli and Red Pepper Frittata (Cooking Club Size) recipe.
- Prep: 30 min
- Cooking: 30 min - 35 min
- 6 cups (1.5 L) chopped broccoli florets (about 2 bunches)
- 2 red bell peppers diced
- 2 tbsp (30 mL) butter melted
- 16 eggs separated
- 1 tsp (5 mL) salt
- 2 cups (500 mL) 35 % cream
- 1/4 cup (60 mL) chopped fresh basil or 2 tsp (10 mL) dried basil
- 1/2 tsp (5 mL) pepper
- 2 cups (500 mL) Canadian Provolone or Canadian Sharp Cheddar or Canadian Gouda cheese shredded
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Preheat oven to 400 °F (200 °C).
Lightly butter two, 13 x 9-inch (33 x 23 cm) glass baking dishes. Combine broccoli, red pepper; toss to coat and spread in an even layer. Bake for 10 min or until broccoli is slightly tender, rotating baking dishes halfway.
Meanwhile, in a large bowl, using an electric mixer beat egg whites with salt until stiff peaks form; set aside. In a separate very large bowl, beat egg yolks, cream, basil and pepper until blended. Fold in the cheese and one-quarter of the egg whites until blended. Gently fold in remaining egg whites. Pour into dishes evenly over vegetables.
Bake for 20 to 25 min or until puffed, golden and centre is set, rotating dishes halfway.
Variation: If desired, add 1 cup (250 mL) crumbled cooked bacon, chopped smoked ham or prosciutto or 1/2 cup (125 mL) chopped smoked salmon with cheese. Substitute the basil with 1 tbsp/15 mL fresh thyme.
Cooking Club Tips:To make the job easier have a club member bring a heavy duty mixer. Cool frittata completely before cutting and packing up to divide. Store, covered and refrigerated up to one day.
For best results reheat in an oven or toaster oven. Cut and serve with a fresh fruit salad for breakfast and for brunch or dinner accompany with a green salad on the side.
This recipe is not recommended to freeze.