Smoky Gouda and Cheddar Broccoli Frittata
A smoky and savory breakfast option, this frittata is a crustless egg bake filled with broccoli, cheddar, and smoked gouda cheese.
Servings 8 slices
Calories 173kcal
Ingredients
- 6 Eggs
- ½ Cup Milk
- 8-9 oz Broccoli finely chopped
- ½ Cup Sharp Cheddar shredded, plus more for sprinkling
- 6-7 oz Smoked Gouda diced into ⅓-inch cubes
Instructions
- Preheat the oven to 400°F and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together the eggs and milk, until fully incorporated and just a little bit fluffed up.
- Use a flexible spatula to fold in the the broccoli, shredded cheddar, and diced gouda until distributed uniformly throughout.
- Transfer the egg mixture to the prepared springform pan. Use your spatula to spread out the fillings, and redistribute pieces of cheese and broccoli as needed.
- Sprinkle with a handful of shredded cheddar cheese over the top. Then bake for 25 minutes, until there is no jiggle into the center of the frittata.
- Allow the frittata to cool in the pan for 1-2 minutes. Then carefully unmold the pan, slice, and serve.
Notes
- Make ahead tip: Store leftover frittata in the fridge for 2-3 days. Reheat in the oven at 350F until warmed through. You can microwave individual servings as needed, but it may affect the texture of the eggs.
- For a less smoky flavor, replace half to all of the smoked gouda with diced mild gouda instead.
- For an extra crispy top, after baking, place the frittata on the top rack of the oven under a high broiler for 2-3 minutes.