A smoky and savory breakfast option, this frittata is a crustless egg bake filled with broccoli, cheddar, and smoked gouda cheese.
Course Breakfast, Brunch
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
½CupSharp Cheddarshredded, plus more for sprinkling
6-7ozSmoked Goudadiced into ⅓-inch cubes
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.
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.
Smoky Gouda and Cheddar Broccoli Frittata Recipe from Slumber & Scones https://www.slumberandscones.com/smoky-gouda-and-cheddar-broccoli-frittata/