Broccoli Frittata

This Broccoli Frittata was a Thanksgiving staple, on my Mother-in-law's table. It's not so much of an omelette, as it is a broccoli, rice, and cheese casserole.

I don't know the origin, of this recipe. It looks like a newspaper clipping. I would guess from The Sacramento Bee. Probably the 70s.

You'll need 3 cups of cooked rice. Brown or white rice; your choice. 

The recipe calls for frozen broccoli, but I always use fresh.

Onion and garlic are sautéed.

Everything gets mixed; then turned into a 9 x 13" dish.

It really is a beautiful side dish. I prefer it over Green Bean Casserole. 

Here it is. Making its presence known, on this Thanksgiving plate. 

BROCCOLI FRITTATA

Ingredients:

3 Cups rice, cooked

30 Ounces broccoli florettes, steamed

2 Tablespoons butter

1/2 Cup onion, minced

2 Small garlic cloves minced

1/2 Cup parmesan cheese

6 Eggs, beaten

3/4 Cup milk

1 1/2 Teaspoons salt

1/2 Teaspoon black pepper

1 Cup mozarella cheese, shredded (for topping)

Directions:

Butter a 9X13" casserole. Set aside. Preheat oven to 350. To a large mixing bowl, add rice and broccoli. Bring a small frying pan to medium high heat. Melt butter. Saute onion and garlic, to translucent. Add to mixing bowl, with broccoli and rice. Add parmesan, eggs, milk, salt, and pepper. Mixing well. Turn into the buttered casserole. Top with mozarella. Bake for 20-25 minutes; or until set. The edges will just start to turn brown. Let sit for 15 minutes, to give the frittata time to firm. 

There is a cooking demonstation, on my YouTube page: The Righteous Kitchen