Broccoli and cheddar frittata
2
Points®
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
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