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Photo of Broccoli and cheddar frittata by WW

Broccoli and cheddar frittata

2
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
Frittatas are easy to personalize. Add leftover chopped roasted vegetables, cooked grains or even shredded chicken to change up this meal.

Ingredients

Raw egg

11 large

Olive oil

1 tbsp(s)

Onion

1 small, thinly sliced (about 1 cup)

Cooked broccoli

2 cup(s), chopped

Kosher salt

1 pinch(es), (or to taste)

Black pepper

1 pinch(es), (or to taste)

Shredded reduced-fat Mexican-style cheese

½ cup(s)

Instructions

  1. Preheat oven to 400°F; position rack in middle of oven.
  2. In a large bowl, whisk together eggs; set aside.
  3. In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.
  4. Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.
  5. Serving size: 1 wedge

Notes

This recipe, originally by Marc Murphy, has been adapted with permission from SEASON WITH AUTHORITY for WeightWatchers Magazine.

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