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    Kansas Country Living Magazine
    Home » Articles » Cheesy Frittata with Veggies
    Recipes

    Cheesy Frittata with Veggies

    Vicki EstesBy Nate Appleman, AbbottMarch 29, 20221 Min Read
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    Cheesy Frittata with Veggies

    Nate Appleman, Abbott
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine American

    Ingredients
      

    Roasted garlic:

    • 2 heads garlic
    • olive oil
    • salt

    Frittata:

    • oil
    • 2 medium leeks sliced
    • 8 ounces blanched chopped broccoli
    • salt to taste
    • 9 eggs
    • 2 tablespoons chopped fresh parsley
    • 2 ounces grated Parmigiano Reggiano
    • 2 tablespoons heavy cream

    Instructions
     

    • To make roasted garlic: Preheat oven to 400 F.
    • Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
    • Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
    • To make frittata: Lower oven to 375 F.
    • In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
    • In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.
    Keyword eggs, Frittata, Roasted Garlic
    Tried this recipe?Let us know how it was!
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