Cheesy Broccoli Frittata

Get setIngredients

• 1 large stalk broccoli (cut into bite sized florets)
• 4 tablespoons water (divided)
• 1/4 cup diced onion
• 4 large eggs
• 2 tablespoons roasted red pepper (diced )
• 2 ounces cheddar cheese (or other cheese (finely shredded))
• 3/4 teaspoon dried oregano
• scant 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 teaspoon Diamond Crystal Kosher Salt (or 1/4 teaspoon Morton's Kosher Salt)

Recipe yield: 2. Shown for cooking scale, not as a health score.

Make itInstructions

1. Preheat the oven to 400° F.

2. Place the fresh broccoli florets in a small microwaveable bowl and add 2 tablespoons of water. Cover with plastic wrap and microwave for 2 minutes on high. Set aside to cool.

3. Heat the skillet over medium high heat and spray with vegetable spray. Add the diced onion and sauté until the onion is tender and lightly golden. Remove from heat.

4. When the broccoli is cool enough to handle, remove the florets from the bowl and pat them dry with a paper towel.

5. Crack the eggs into a medium bowl.Add the oregano, crushed red pepper, kosher salt, black pepper and the remaining 2 tablespoons of water. Whisk vigorously to combine.

6. Add the diced red pepper, sautéed onion, broccoli florets and finely grated cheese to the egg mixture.

7. Place the same skillet over medium high heat and spray with nonstick vegetable spray. Pour the egg mixture into the pan and cook for 2-3 minutes or until the sides and edges are set. Transfer the broccoli frittata to the oven and cook for 12-15 minutes or until the eggs in the center of the frittata are set.

8. Use a spatula to loosen the sides of the frittata and slide it onto a platter to cut into wedges and serve.

Adapted from garlicandzest.com