Cheesy Broccoli and Red Bell Pepper Frittata

Name: Cheesy Broccoli and Red Bell Pepper Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon butter; 2 cup broccoli florets (fresh or frozen); 1 red bell pepper (large, chopped); 8 eggs (large); 0.5 cup milk (any type); 0.5 cup shredded cheddar cheese (shredded); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 4 ounce mixed greens; 2 tablespoon apple cider vinegar; 2 tablespoon avocado oil

A fluffy, savory frittata packed with vibrant broccoli florets and sweet red bell pepper, made extra delicious with a generous amount of cheddar cheese. A quick and satisfying meal perfect for any time of day.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.00/serving

Dietary

Nut-Free
Low-Sugar
Low-Sodium
Low-Calorie
Low-Carb

Ingredients

1 tablespoon butter
2 cup broccoli florets (fresh or frozen)
1 red bell pepper (large, chopped)
8 eggs (large)
0.5 cup milk (any type)
0.5 cup shredded cheddar cheese (shredded)
0.5 teaspoon salt
0.25 teaspoon black pepper
4 ounce mixed greens
2 tablespoon apple cider vinegar
2 tablespoon avocado oil

Instructions

Preheat your broiler. Heat 1 tablespoon butter in a 10-inch oven-safe, non-stick skillet over medium heat. Add 2 cups broccoli florets and 1 chopped red bell pepper, and cook, stirring occasionally, until vegetables are tender-crisp, about 5-7 minutes.
While vegetables cook, in a large bowl, whisk together 8 large eggs, 1/2 cup milk, 1/2 cup shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Pour the egg mixture over the cooked vegetables in the skillet, spreading the vegetables evenly. Cook on the stovetop without stirring for 5-7 minutes, until the edges are set and the center is mostly cooked but still slightly liquid.
Transfer the skillet to the preheated broiler. Broil for 2-4 minutes, watching carefully, until the frittata is puffed, golden brown, and set in the center. Sprinkle with extra shredded cheddar cheese if desired.
While the frittata broils, whisk together 2 tablespoons apple cider vinegar and 2 tablespoons avocado oil for a simple dressing. Toss the 4 ounces mixed greens with the dressing.
Let the frittata rest for a few minutes before slicing into wedges. Serve hot with the fresh mixed greens.

Notes

A cast-iron skillet works best for frittatas that go from stovetop to oven. Leftovers can be enjoyed cold or gently reheated.

Nutrition (per serving)

Calories: 207
Protein: 13.1 g
Carbohydrates: 6.5 g
Fat: 15.2 g
Fiber: 2.9 g
Sodium: 406 mg
Saturated Fat: 5.4 g
Sugar: 3.2 g
Cholesterol: 242 mg