Description
A delicious and hearty Broccoli Cheese Frittata featuring tender broccoli, sharp cheddar cheese, and fresh scallions, perfect for a nutritious breakfast or brunch.
Ingredients
Scale
Egg Mixture
- 8 eggs
- 1/4 cup heavy cream
- 2 garlic cloves, minced
- 1/4 teaspoon sea salt, plus more as needed
- freshly ground black pepper to taste
Vegetables and Seasoning
- 1 tablespoon olive oil
- 2 cups chopped broccoli
- 1/4 teaspoon smoked paprika
- 5 scallions, finely chopped
Cheese and Garnish
- 1 cup shredded cheddar cheese
- fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400˚F to ensure it is ready for baking the frittata.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, heavy cream, minced garlic, 1/4 teaspoon sea salt, and freshly ground black pepper until well combined. Set aside.
- Sauté Broccoli: Heat 1 tablespoon of olive oil in a 12-inch oven-safe skillet over medium heat. Add the chopped broccoli, season with additional salt and pepper, and cook for 5 to 8 minutes until the broccoli is tender.
- Add Flavorings: Stir in the smoked paprika and finely chopped scallions into the skillet with the broccoli, mixing well to combine flavors.
- Combine Eggs and Vegetables: Pour the prepared egg mixture over the broccoli mixture in the skillet. Stir gently to distribute evenly.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the egg and vegetable mixture.
- Bake Frittata: Transfer the skillet to the preheated oven and bake for 20 minutes or until the eggs are completely set. If the top begins to brown too quickly, cover the frittata with foil halfway through baking.
- Serve: Remove from oven, cut the frittata into wedges, and garnish with fresh parsley before serving.
Notes
- Use an oven-safe skillet to avoid transferring the mixture into another dish for baking.
- If you prefer, substitute heavy cream with whole milk for a lighter version.
- Add other vegetables, such as bell peppers or mushrooms, to increase the nutrient profile.
- Covering with foil prevents the cheese and top of the frittata from burning while allowing the eggs to fully cook.
- Leftovers can be refrigerated and reheated for a quick breakfast the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 370 mg
