This is an easy frittata to put together and can be prepared in advance. For a simple breakfast or brunch, I cut them into squares and set them out with a platter of jam-y fig and ricotta bruschette and fresh fennel and orange salad. The frittata reheats nicely too and paired with a cappuccino and a slice of toast is perfect for those hurried mornings.
- 2 cups broccoli, cooked, chopped
- 1/2 cup onions, chopped
- 8 eggs, beaten
- 12 saltine crackers
- 1 pound cheddar cheese, shredded
- 1/2 cup Italian parsley, chopped
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Using a large bowl, add the broccoli and season with salt and pepper.
- Crush the crackers. I put them in a plastic freezer bag, seal and use a rolling pin to crush finely, leaving no mess. Transfer to the bowl with the broccoli.
- Add the remaining ingredients and mix well.
- Spoon the frittata mixture into an oiled 8 x 8-inch, oven-proof baking dish. (If you’re not going to bake it right away, cover with foil or plastic wrap and refrigerate. Remove cover and let come to room temperature prior to baking).
- Bake in a preheated 325* oven for approximately 50-60 minutes. A toothpick inserted will come out clean when done)
- To serve, cut into desired portions.
- This frittata freezes well! Once it is completely cool, cut into individual portions and place into a freezer bag. To use, defrost in refrigerator overnight and then warm in oven, in a skillet on the stove or microwave.