Products used in this recipe
Broccoli, Roasted Peppers, Onions, and Cheese Bites
Yield: 24 Servings (2 oz. each)
Yield: 24 Servings (2 oz. each)
This any-time-of-day egg dish can be cut to serve as a main dish, or baked in muffin tins for a colorful side. Combine our broccoli florets with flame-roasted peppers and onions, eggs, cream, and cheese to create this tasty, veggie-forward frittata.
Preparation Instructions:
Step 1
Preheat oven to 350°F.
Step 2
In a food processor, chop frozen broccoli and roasted peppers and onions into 1/2 to 1-inch pieces. Layer on a greased half-sheet pan. In a blender, combine eggs, heavy cream, cheese, salt and cayenne pepper until smooth. Pour evenly over chopped vegetables. Bake until eggs are set and top is golden brown, about 30-45 minutes. Remove from oven, and cut into 2-inch rounds or squares. Serve at room temperature.
Step 3
As a variation, prepare in muffin tins and cook until firm.
