Description
A delicious and nutritious Broccoli, Cheddar & Spinach Frittata featuring fresh vegetables, creamy cheddar cheese, and fluffy eggs. This easy-to-make recipe combines sautéed broccoli, spinach, and onions with a cheesy egg base, baked to golden perfection for a satisfying breakfast or brunch option.
Ingredients
Scale
Egg Mixture
- 8 SimplyNature Organic Cage Free Eggs
- ½ cup milk of choice
- 2 small-to-medium cloves garlic, pressed or minced
- ½ teaspoon sea salt, divided
- Freshly ground black pepper
- 1 cup freshly grated cheddar cheese, divided
Vegetables and Cooking
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, more as needed
- 1 small yellow onion, chopped
- ⅓ cup water
- 2 cups thinly sliced broccoli florets
- 2 cups SimplyNature Organic Baby Spinach, roughly chopped
- ⅓ cup thinly sliced green onions
Instructions
- Preheat Oven and Prepare Egg Mixture: Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt, and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
- Sauté Onions: In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the chopped onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
- Steam Broccoli: Add the broccoli and water to the pan, then cover it with a lid or a baking sheet and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes.
- Add Spinach and Green Onions: Uncover the pan, add the spinach and green onions, and cook while stirring constantly until the spinach has wilted, about 30 to 60 seconds.
- Combine and Bake: Arrange the vegetable mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until the center is just barely set and the pan jiggles slightly, about 15 minutes.
- Rest and Serve: Once done, let the frittata rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftovers can be kept covered in the refrigerator for up to 3 days and enjoyed chilled or gently reheated.
Notes
- Make it dairy free: Use a neutral-flavored, unsweetened non-dairy milk and omit the cheese.
- Change it up: For a classic broccoli-cheddar frittata, simply omit the spinach or substitute your preferred greens such as baby arugula or chard.
- Use a well-seasoned cast iron skillet or any oven-safe sauté pan for best results.
- Resting the frittata after baking helps in easier slicing and better texture.
Nutrition
- Serving Size: 1 wedge
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 14 g
- Cholesterol: 185 mg
