Broccoli Frittata
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 41
- Saturated Fat
- 19
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 29
- Cholesterol
- 629
- Sodium
- 753
- Total: 1 hr 10 min
- Active: 10 min
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper
12 large eggs
1/3 cup heavy cream
1 cup shredded cheddar cheese
Nonstick cooking spray
Directions
- 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.
- Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
- In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
- 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.