For the Roasted Bell Pepper Coulis click here

Goat Cheese and Broccoli Frittata

4.93 from 13 votes


1 head Broccoli

    Extra Virgin Olive Oil

      1 ½ cup Onion, cut into small dice

        1 large Baking Potato, cut into small dice

          1 large Sweet Potato, cut into small dice

            14 Eggs – either whole or you can use 10 Whites and 7 Whole Eggs

              2 tablespoons finely chopped Sun-dried Tomatoes

                ½ cup grated Swiss Cheese

                  ½ cup Grated Reggiano Parmesan

                    2 to 3 ounces Goat Cheese

                      1 dash Hot Sauce

                        1 tablespoon chopped Parsley

                          Salt & Pepper to taste


                            • Preheat Oven to 375°
                            • Cut the broccoli into small floret and poach them in boiling water for a couple minutes (be sure NOT to overcook them) and immediately plunge them in ICE cold water to stop the cooking process. 
                            • In a non-stick 11” oven proof Fry Pan, heat some olive oil.  When hot add the onion cook for a few minutes until light golden brown.  Add the potatoes, cover and cook until potatoes are cooked.  
                            • In a glass bowl, beat the eggs until fluffy.  Add the sun-dried tomatoes, cheeses, hot sauce, parsley, salt & pepper. 
                            • Add the eggs mixture to a cold frying pan and immediately bake in oven for about 25 to 35 minutes, or until the center is cooked and solid.  Sprinkle some freshly chopped chives and Goat cheese and serve warm.


                            *This can be served with a Roasted Bell Pepper Coulis
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                            Chef Jean-Pierre

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