Recipe of the Week

Recipe of the Week
Baked Frittata


  • 2 cups finely chopped broccoli
  • ⅓ cup sliced green onions
  • 2 cloves garlic, minced
  • crumbled cooked sausage
  • 1 tsp. dried basil leaves or dried Italian seasoning
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 8 eggs, beaten (or 2 cups refrigerated egg substitute)
  • ¼ cup (1 ounce) finely shredded Asiago cheese or Parmesan cheese
  • ¼ cup chopped tomato

Use this as a guideline for your favorite veggies, cheeses and breakfast meats.
(Frittata pan or oven-safe skillet not essential)


  • Preheat oven to 350°. Coat a medium oven-safe nonstick skillet with cooking spray. In the skillet cook and stir broccoli, onions, and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat
  • Stir cooked & crumbled sausage, basil, salt, and pepper into vegetable mixture. (At this point if you do not have an oven safe skillet use a large round shallow quiche pan or pie plate coated with cooking spray. Spread vegetable mixture over the bottom of the dish then continue with directions). Pour eggs over top.
  • Bake uncovered for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
  • Serve with fresh fruit and bread for a nice light dinner on a hot night, or fruit and muffins for brunch, then take leftovers to work and reheat for lunch.

Makes 6 servings.

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