Broccoli Frittata

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 4 servings
The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that’s been cooked a bit too long into beaten eggs for a light, fluffy frittata.



  1. Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
  2. Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
  3. In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
  4. Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.