Recipe: Smoked Cheddar Cheese Frittata
Smoked Cheddar Cheese Frittata with Broccoli &
Chestnut Street Inn, Sheffield, IL
Chestnut Street Inn
A frittata is basically a crustless quiche. In Spain
they call them Tortas or Tortillas. They can be made
with practically any vegetable. The key is to use good
quality farm fresh eggs if you can get them. The
difference is notable. Not only do they have vibrant
yellow yolks, but they are firm and flavorful. And if
you are eating legitimately cage free eggs, they are
actually lower in cholesterol and saturated fat. Better
flavor and better health. That’s a win, win situation.
Yields: Approx. 8 Servings
- 3 tbl Nordic Creamery Harvest or Summer Butter
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 broccoli crowns trimmed and cut into small
- ¼ cup dry vermouth or dry sherry
- ½ cup chopped sun-dried tomatoes (I prefer the
ones jarred in oil over the dried ones)
- 3 ounces shredded Nordic Creamery Smoked Cow
Cheddar or Smoked Muenster Cheese
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
- 1 tsp smoked hot Hungarian paprika
- 2 tsp herbes de provence or Italian seasoning
- 6 Eggs, Beaten
- ½ cup whole milk
- Place butter in a 10 inch skillet over medium
heat. Once the butter has melted, add onion and cook
until it begins to caramelize, approximately 6 mins.
- Add garlic and cook for one minute or until
- Add broccoli and season with pinch of salt,
pepper, paprika and Herbes de Provences. Add
vermouth or sherry and cook broccoli until most of
the liquid has evaporated.
- Add sun-dried tomatoes and sauté for a couple of
minutes or until the tomatoes begin to rehydrate.
- In a separate bowl, combine eggs with milk,
pinch of salt and pinch of pepper and beat until
- Pour eggs over the broccoli and sun-dried
tomatoes. Stir well to combine.
- Sprinkle the top with the cheese and place in a
preheated 375 degree oven for approximately 10-15
minutes or until the eggs have set and the top of
the frittata begins to brown slightly.
- Remove from the oven and let stand for 5 minutes
Go Back to Recipes