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Recipe courtesy of Ellie Krieger
Broccoli and Cheddar Frittata
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings (2 wedges per serving)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 215 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 227 milligrams
- Sodium
- 385 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 17 grams
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings (2 wedges per serving)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 215 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 227 milligrams
- Sodium
- 385 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 17 grams
Ingredients
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.
