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Broccoli & Cheddar Frittata.

  • 2 crowns
  • ¼ (8 oz) block
    cheddar cheese
  • 6
  • ½ medium
    yellow onion
    black pepper
    butter, unsalted
  • 1
    Peel and small dice the onion. Wash the broccoli and chop into bite-size florets.
    ½ medium yellow onion
    2 crowns broccoli
  • 2
    Heat a skillet over medium heat.
  • 3
    Grate ½ cup of cheddar into a small bowl and set aside.
    ¼ (8 oz) block cheddar cheese
  • 4
    Add butter to the skillet and swirl to coat bottom. Add the onion and cook, stirring frequently, until softened and lightly browned, 3-4 minutes.
    1 tbsp butter, unsalted
  • 5
    In a medium bowl, whisk together the eggs, water, ½ of the shredded cheddar, salt, and pepper.
    6 eggs
    2 tbsp water
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Add more butter to the skillet followed by broccoli florets. Cook, stirring occasionally, for 2-3 minutes.
    1 tbsp butter, unsalted
  • 7
    Preheat broiler and position rack in the upper third of the oven.
  • 8
    Spread out the broccoli evenly in the skillet. Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
  • 9
    Sprinkle with the remaining cheddar. Place skillet in the oven until the top is set, 2-3 minutes.
  • 10
    To serve, cut frittata into wedges and place on a plate. Enjoy!