Description
A delicious and nutritious Broccoli Cheese Frittata featuring tender broccoli, sharp cheddar, and a hint of smoked paprika, baked to fluffy perfection. Perfect for a hearty breakfast or a light lunch.
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 & Seasoning
- 1 tablespoon olive oil
- 2 cups chopped broccoli
- 1/4 teaspoon smoked paprika
- 5 scallions, finely chopped
Cheese & Garnish
- 1 cup shredded cheddar cheese
- fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400˚F to prepare 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 fully combined. Set aside this mixture.
- Sauté Broccoli: Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add the chopped broccoli, season with additional salt and pepper to taste, and cook for 5 to 8 minutes until the broccoli becomes tender.
- Add Seasonings and Scallions: Stir in the smoked paprika and finely chopped scallions into the skillet, mixing well with the broccoli.
- Combine Eggs and Vegetables: Pour the prepared egg mixture over the broccoli mixture in the skillet. Stir gently to evenly distribute the ingredients without breaking the broccoli too much.
- Top with Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the top. Place the skillet in the preheated oven and bake for 15 to 20 minutes, or until the eggs are fully set. If the top browns too quickly, cover loosely with foil partway through baking.
- Serve: Remove from the oven, cut into wedges, garnish with fresh parsley, and serve warm for a satisfying meal.
Notes
- Use an oven-safe skillet to easily transfer the frittata to the oven without changing dishes.
- If you prefer a lighter texture, substitute half-and-half or milk for heavy cream.
- To make it vegetarian, ensure the cheese used is made without animal rennet.
- Add other vegetables such as bell peppers or mushrooms for variety.
- Covering the frittata with foil while baking prevents over-browning but still allows thorough cooking.
- Allow the frittata to rest for a few minutes after baking to make slicing easier and cleaner.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 355 mg
