Velveeta was the cheese of my childhood. I’m pretty sure I ate at least a little bit of it every single day. It was used in macaroni and cheese, scrambled eggs and in the bologna sandwiches that were packed in my lunch. If I needed a snack between meals, I was offered a slice of Velveeta instead of chips or cookies. Those little cardboard Velveeta boxes were repurposed to organize the silverware drawer and other little items throughout the house. It wasn’t until I was a teen that I discovered other types of cheese at my after school job at a deli.
However, I’m pretty sure it’s been at least 2 decades since I’ve had Velveeta. Recently, I saw the familiar box at the grocery store and thought I’d take a walk down memory lane. I quickly remembered why my mother liked it so much. It melts perfectly!
This broccoli cheese frittata is super easy to make. It tastes great right out of the oven and still tastes great as leftovers. With odd schedules, my family often needs to eat at different times. A frittata is wonderful way for everyone to have a good home cooked meal even if we aren’t sitting at the table at the same time. It’s also a good choice for brunch or a potluck.
Broccoli Velveeta Cheese Frittata
Pre-heat oven to 350°
4 cups Chopped Broccoli
2 T Olive Oil
3/4 cup Milk
6 ounces Velveeta Cheese
Salt and Pepper to Taste
In a bowl, whisk together eggs, milk, salt and pepper.
Chop Velveeta into small pieces.
Heat olive oil on high in a 10″ oven safe skillet. Add chopped broccoli and cook for 5-7 minutes, stirring occasionally.
Reduce heat to low and pour the egg mixture to the pan.
Add Velveeta, so that it is evenly dispersed throughout the pan.
Transfer the pan to the pre-heated oven and bake for 25-30 minutes until cooked through.