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Founder Frittata #4
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Founder Frittata #4
Lisa Grimm
Lisa Grimm
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For this version I wanted to play with a more uniform consistency so I put all the ingredients in a blender together and the final product was super light and fluffy.
View original recipe: Founder Frittata →
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You Need

1:15
  • two large heads of broccoli
  • one large onion
  • 2 garlic cloves
  • 12 eggs
  • 3/4 cup milk
  • 2 cups shredded cheese
  • 2 tbsp nutritional yeast
  • olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

    • How To

      Prep the veg

      1. Preheat oven to 375.
      2. Heat about two tablespoons of olive oil over medium heat. Toss in diced onion and cook until soft and translucent. Season with salt and pepper.
      3. Add chopped garlic and cook until just fragrant.
      4. Cut the broccoli up into little pieces. This is so that it cooks quickly but since everything will be blender together, don't be precious about it. Add to onions and garlic and cook until bright green.
      5. Let cool so that when you combine it with the eggs, they do not scramble.
    1. Add the cooled broccoli mixture to a blender. Add the eggs, milk, salt and pepper.
    2. Blend on low to medium speed. You don't need to puree everything but you want it to have a uniform consistency.
    3. Once blended, add the cheesy and blend for a few seconds until uniformly distributed.
    4. Pour the mixture into a 7 x 11 dish. I cook this for about 45 minutes until the top and edges are golden brown and the eggs are set. This took longer to cook than my other frittatas, not sure why!
    5. Once it cools, cut it into eight pieces and, ta da, breakfast is served for the entire week (plus a snack).