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Broccoli and Feta Frittata

Servings: 4
Products Used: Field Fresh Broccoli, Organic Broccoli
Ingredients
  • 1 Head of Tanimura & Antle Broccoli, chopped, about 3 cups
  • 2 Tbsp. Olive oil
  • 1/4 Cup Minced onion
  • 1 Garlic clove, minced
  • 2 Cups Washed baby spinach leaves
  • 1 1/2 Cups Crumbled feta cheese
  • 6 Large eggs
  • 1 Cup Cream
  • 1 Cup Whole milk
  • 2 Tbsp. Chopped scallions
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
Directions
    1. Butter a 9×13” baking pan; any shape of a similar size will do. Preheat oven to 350 degrees.
    2. Heat a large skillet over medium flame and add olive oil, onion and garlic. Saute 2-3 minutes and then reduce heat to low.  Add broccoli and spinach.  Cook 5-7 minutes until broccoli starts to soften. Remove from heat.
    3. In a large bowl combine eggs, cream, milk, feta, scallions and broccoli mixture. Stir well, season with salt and pepper and pour mixture into prepared pan.  Bake 35-40 minutes until puffed and brown.  Serve hot or at room temperature.