Broccoli and Cheddar Frittata
- Total Time
Frittatas are easy to personalize. Add leftover chopped roasted vegetables, cooked grains or even shredded chicken to change up this meal.
olive oil1 Tbsp
uncooked onion(s)1 small, thinly sliced (about 1 cup)
cooked broccoli2 cup(s), chopped
kosher salt1 pinch, (or to taste)
black pepper1 pinch, freshly ground (or to taste)
WeightWatchers Reduced Fat Mexican style blend shredded cheese½ cup(s)
- Preheat oven to 400°F; position rack in middle of oven.
- In a large bowl, whisk together eggs; set aside.
- 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.
- 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.
- Serving size: 1 wedge