Tuesday's Cupboard—Broccoli & Cheddar Frittata

Use a bag of precut, cleaned broccoli to make this recipe even easier!


A perfect supper for chilly autumn nights


broccoli & cheddar frittata

prep: 10 min/ cook 25 mins/ serves 4 to 6
adapted from Weight Watchers Magazine Nov/Dec 2015


ingredients
  • 11 large fresh eggs
  • 1 T. olive oil or butter
  • 1 small sweet onion, chopped
  • 2 c. chopped cooked broccoli
  • 1/2 c. shredded reduced-fat cheddar cheese
  • pinch of kosher salt & cracked black pepper

make it
  1. Preheat oven to 400°F
  2. Position rack in middle of oven
  3. Heat oil until shimmering in a 10-inch oven proof skillet over medium heat
  4. Add onion & sauté until tender (3-4 minutes)
  5. Mix in broccoli with onions
  6. Pour eggs over vegetables, covering evenly.  
  7. Cook, gently lifting & pushing cooked edges toward center, allowing liquid eggs to spill through the sides & cook evenly.  
  8. Cook for about 4 minutes.
  9. Sprinkle cheddar cheese on top & transfer to hot oven.
  10. Bake until frittata is golden brown & puffed up, 12 to 15 minutes.
  11. Remove from oven.  Center of frittata should be slightly soft, but not liquid.
  12. Cut into wedges with a flexible pancake turner so as not to damage the surface of the skillet.

serve it

I like to serve this with a handful of mixed yellow & red cherry tomatoes, baby heirlooms if you can find them at Safeway or the Farmer's Market.  A glass of Chardonnay is also quite nice for brunch or supper.

bon appétit!

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