Skip to main content
FR
FR
Main Content
Photo for - Puffy Broccoli and Red Pepper Frittata

Puffy Broccoli and Red Pepper Frittata

Perfect for breakfast or brunch, this egg dish is a cross between a soufflé and an omelette, and is sure to please a crowd.

  • Yields: 6 servings
  • Preparation: 30 minutes

Ingredients

  • 3 cups (750mL) broccoli florets, chopped
  • 1 sweet red pepper, diced
  • 1 tbsp (15mL) GAY LEA - Salted Butter, melted
  • 8 eggs, separated
  • 1/2 tsp (2mL) salt
  • 1 cup (250mL) 35% cream
  • 2 tbsp (30mL) fresh basil, chopped
  • 1/4 tsp (1mL) black pepper
  • 1 cup (250mL) IVANHOE - Old Cheddar, provolone or gouda cheese, shredded

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Combine broccoli, red pepper and butter in a 13" x 9" (3 L) glass baking dish; toss to coat and spread in an even layer. Bake for 10 minutes or until broccoli is slightly tender.
  3. Meanwhile, in a bowl, using electric mixer, beat egg whites with salt until stiff peaks form; set aside. In separate bowl, beat egg yolks, cream, basil and pepper until blended. Fold in cheese and one-quarter of egg whites. Gently fold in remaining egg whites. Pour evenly over vegetables.
  4. Bake for about 20 minutes or until puffed, golden and the centre is set.
  • If desired, add 2 cups (125 mL) of crumbled cooked bacon, chopped smoked ham or prosciutto, or 4 cups (50 mL) of chopped smoked salmon with cheese.
Credit: Dairy Farmers of Canada

Ingredients

  • 3 cups (750mL) broccoli florets, chopped
  • 1 sweet red pepper, diced
  • 1 tbsp (15mL) GAY LEA - Salted Butter, melted
  • 8 eggs, separated
  • 1/2 tsp (2mL) salt
  • 1 cup (250mL) 35% cream
  • 2 tbsp (30mL) fresh basil, chopped
  • 1/4 tsp (1mL) black pepper
  • 1 cup (250mL) IVANHOE - Old Cheddar, provolone or gouda cheese, shredded