Broccoli and Cheddar Frittata (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 large eggs |
2 tablespoons water |
2 teaspoons olive oil |
1 small red onion, sliced (about 1 cup) |
2 cups chopped cooked broccoli |
1/4 teaspoon salt |
freshly ground black pepper |
1/2 cup shredded extra-sharp cheddar (2 ounces) |
Directions:
1. Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks (or saving them for another purpose). Add the remaining 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
2. In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
3. Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
4. Cut the frittata into 8 wedges and serve.
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