Broccoli Cheese Frittata

This veggie frittata is the easiest one-pan meal, sauté a few veggies, whisk up some eggs, cheese and spices, then let the oven do the rest. It bakes into a golden, cheesy skillet that slices neatly into wedges and tastes just as good the next day. Serve it hot for breakfast, pack it up for lunch, or call it dinner.

Course Breakfast, Brunch

Cuisine Italian

Keyword Broccoli Cheese Frittata

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 320.18kcal

Author Olivia Wyles

Ingredients

6 eggs
4 tablespoon whipping cream
½ cup grated mozzarella
⅓ cup shredded cheddar
1 cup broccoli florets
6-7 cherry tomatoes halved
1 onion finely chopped
1 tablespoon olive oil
⅓ teaspoon salt
⅓ teaspoon pepper
⅓ teaspoon paprika
⅓ teaspoon garlic powder

Instructions

Heat olive oil in a cast iron frying pan and fry the onion for 3-4 minutes over low heat, stirring.
Preheat the oven to 360F. Blanch the broccoli in boiling water for 3 minutes, then transfer the florets to a frying pan, add the cherry tomato halves, and fry for 3 minutes.
Mix eggs, mozzarella, cream, salt and spices in a bowl. Whisk.
Pour the omelette mixture into a cast iron skillet and place in the oven. Disconnect the frying pan handle if necessary. Bake for 20 minutes.
Add shredded cheddar on top of the frittata and bake for another 5 minutes.

Nutrition