Broccoli and Cheddar Frittata
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 2 wedges per serving |
An easy quick recipe for that morning frittata delicious as well
Ingredients
- 8 Jumbo Eggs
- 2 tsp Canola/olive Oil
- 1 cup Red Onion
- 1 cup Broccoli, Frozen, Chopped, Cooked, Boiled, Drained, Without Salt
- 1/4 tsp Salt (tata)
- 1 tsp Spices, Pepper, Black
- 2 oz Extra Sharp Cheddar
Directions
4 servings (2 wedges per serving)
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Times:
Prep
10 min
Inactive Prep
--
Cook
20 min
Total:
30 min
Directions
Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
Cut the frittata into 8 wedges and serve.