Description
A delightful and easy-to-make broccoli cheddar frittata, perfect for breakfast, brunch, or a light meal. This recipe combines tender broccoli florets with sharp cheddar cheese in a fluffy egg base.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped broccoli florets
- 1/4 cup chopped onion
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe 8-inch non-stick skillet over medium heat.
- Add chopped broccoli and onion to the skillet. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the vegetables in the skillet. Sprinkle with shredded cheddar cheese.
- Cook on the stovetop for 3-5 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is set and lightly golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes
- You can substitute other vegetables like bell peppers, spinach, or mushrooms for the broccoli.
- Feel free to use different types of cheese, such as Gruyère or mozzarella.
- For a richer flavor, add a pinch of garlic powder to the egg mixture.
- Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 280mg