Description
A savory and nutritious Broccoli, Cheddar & Spinach Frittata featuring tender broccoli, fresh spinach, sharp cheddar cheese, and aromatic onions, baked to a perfect golden finish. This versatile dish is ideal for breakfast, brunch, or a light lunch and can be adapted to fit dairy-free preferences.
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 Oils
- 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 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.
- 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. Cover with a lid or baking sheet and steam until the broccoli is brighter green and tender, about 2 to 3 minutes.
- Cook Spinach and Green Onions: Uncover the pan and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
- Combine and Bake: Arrange the vegetable mixture evenly in the skillet. Whisk the egg mixture one last time and pour it over the vegetables in the pan. Sprinkle with the remaining cheese. Bake in the oven until the frittata is just set in the middle and can be gently shaken by the handle, about 15 minutes.
- Rest and Serve: Remove the frittata from the oven and let it rest for 5 to 10 minutes. Slice into 6 large or 8 smaller wedges and serve immediately. Store leftovers covered in the refrigerator for up to 3 days, enjoying chilled or gently reheated.
Notes
- Make it dairy free by using a neutral-flavored, unsweetened non-dairy milk and omitting the cheese.
- For a classic broccoli-cheddar frittata, omit the spinach.
- Substitute your greens of choice; baby arugula and chard work well.
- Use a well-seasoned cast iron skillet for best results and even cooking.
- Allow the frittata to rest to finish cooking and make slicing easier.
Nutrition
- Serving Size: 1 wedge (1/6 of recipe)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 220 mg
