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How to Make a Goat Cheese and Broccoli Frittata
Hello there friends, after seeing all the videos online on how to make a Frittata, I had to show you the right way to do it. I am going to share with you how to make the best Frittata you have ever had!
Recipe Video
Recipe Ingredients
- 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 tbsp finely chopped Sun-dried Tomatoes
- ½ Grated Swiss Cheese
- ½ cup Grated Reggiano Parmesan
- 2 to 3 ozs Goat Cheese
- 1 dash Hot Sauce
- 1 tbsp chopped Parsley
- Salt & Pepper to taste
Recipe Instructions
- 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.
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Your humour and cooking are excellent.
Love watching you.
All I can say is THANK YOU, CHEF !!WOW
We are on the same wavelength as far as cooking is concerned. Love to watch your videos
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