At our family reunion, the grandkids were put in charge of brunch. My cousins and sister prepared orange blueberry scones, bacon and roasted potatoes with pancetta. There were bran muffins, squirrel tails and fruit, yogurt and granola parfaits. As for my contribution? A fluffy frittata stuffed full with broccoli, caramelized onions and fresh basil.
Brunch was a hit. The squirrel tails disappeared from the platter in a flash, and bacon was carefully rationed out between the 25 family members in attendance. Spoons scraped on the bottoms of the parfait dishes as we gobbled down our parfaits, and a mere 2 servings of my two pans of frittata remained. I’d call that a success.
Ingredients
- 18 eggs
- 3 medium yellow onions
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 2 heads of broccoli
- 1 cup fresh basil
- 1 1/2- 2 cups shredded Parmesan cheese
Instructions
- Peel the onions and chop into 1" pieces. Heat the olive oil in a large skillet over low heat. Add the onions and salt, and stir to coat. Cook, stirring often, over low until the onions are soft, browned and caramelized, about 45 minutes.
Savvy Tip: To save time in the morning, caramelize the onions the day before and refrigerate until needed.
- Preheat the oven to 350F and grease a 9x13" baking pan.
- Wash and chop the broccoli into small pieces. If you use all or part of the stalk, be sure to cut these pieces especially small.
- Gather 5 or 6 basil leaves, roll them together into a cylinder, and slice crosswise into thin ribbons.
- In a large mixing bowl, whisk the eggs until completely beaten. Stir in the onions, broccoli, basil and cheese.
- Pour the eggs into the prepared pan and bake at 350F for 40-45 minutes, or until the edges are beginning to pull away from the pan and the top is firm.
- Allow to rest for 10 minutes before slicing and serving.
http://www.savvyeat.com/broccoli-frittata-for-a-crowd/Copyrighted by Julie Grice and Savvy Eats
Ingredients
- 18 eggs
- 3 medium yellow onions
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 2 heads of broccoli
- 1 cup fresh basil
- 1 1/2- 2 cups shredded Parmesan cheese
Instructions
- Peel the onions and chop into 1" pieces. Heat the olive oil in a large skillet over low heat. Add the onions and salt, and stir to coat. Cook, stirring often, over low until the onions are soft, browned and caramelized, about 45 minutes.
- Preheat the oven to 350F and grease a 9x13" baking pan.
- Wash and chop the broccoli into small pieces. If you use all or part of the stalk, be sure to cut these pieces especially small.
- Gather 5 or 6 basil leaves, roll them together into a cylinder, and slice crosswise into thin ribbons.
- In a large mixing bowl, whisk the eggs until completely beaten. Stir in the onions, broccoli, basil and cheese.
- Pour the eggs into the prepared pan and bake at 350F for 40-45 minutes, or until the edges are beginning to pull away from the pan and the top is firm.
- Allow to rest for 10 minutes before slicing and serving.
What do you make to serve to a crowd? Links to recipes are welcome!
Wow, that frittata looks divine! And way to sneak some broccoli into everyone’s brunch.
Frittata’s are great crowd pleasers! This one looks delicious.
Maybe I’m just woefully uninformed, but what on earth is a squirrel tail? I’m assuming (hoping) that that doesn’t actually mean the tail of a squirrel…
Haha, no it isn’t. It is basically pie dough rolled up with cinnamon and sugar (photo in the post).
I loved the recipe post
but I must ask…whats a squirrel tail? doesnt sound to appitizing! haha
It is pie dough rolled up with cinnamon and sugar!
I always hoped that there was enough extra pie dough when Gramma made a pie for squirrel tails. She didn’t make dough just for that, so there was not a plateful like in your picture!
Where did the term squirrel tails come from? Lots of people have asked what they are, and I had never had them before this weekend…
I guess I’ll have to ask Gramma!
Your recipes always look so great. I haven’t made many since I started watching my weight/health because there is no nutritional information or calories included with the recipes. But it’s still fun to check in to see what you’re cooking. Wish though that you’d add nutritional value—it’d make your blog even better.