Skillet Broccoli and Cheddar Frittata with Simple Greens

A flavorful and quick-cooking frittata featuring tender broccoli florets baked into a fluffy egg base, generously flavored with sharp cheddar cheese and served with a crisp green salad.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.03/serving

Dietary

• Vegetarian
• Keto
• Gluten-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Carb
• Low-Sugar
• High-Protein

Tags

• comfort food
• quick
• roast
• savory

Ingredients

• 3 tablespoon olive oil
• 0.5 yellow onion (diced)
• 2 cup broccoli florets (fresh or frozen and thawed)
• 8 eggs (large)
• 1 cup cheddar cheese (shredded)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cup mixed salad greens
• 0.5 cucumber (sliced)
• 0.5 cup cherry tomatoes (halved)
• 1 tablespoon red wine vinegar

Instructions

1. Preheat your oven to 375°F. In an oven-safe, 10-inch non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and broccoli florets, and sauté for 5-7 minutes, or until the vegetables are tender-crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. While the vegetables cook, whisk together the eggs, shredded cheddar cheese, garlic powder, and the remaining 1/4 teaspoon salt in a large bowl until well combined.
3. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook on the stovetop for 2-3 minutes, without stirring, until the edges begin to set.
4. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and set in the center. Carefully remove the skillet from the oven and let it cool for a few minutes before slicing.
5. While the frittata is baking, prepare your side salad. In a medium bowl, combine the mixed salad greens, sliced cucumber, and cherry tomatoes. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the red wine vinegar. Pour the dressing over the salad and toss gently to coat.
6. Serve the warm frittata slices alongside the fresh green salad.

Notes

Leftovers of this frittata are excellent for breakfast, lunch, or another quick dinner. Store in an airtight container in the refrigerator for up to 3 days. Adjust the vegetables to your liking, using spinach, mushrooms, or bell peppers instead of broccoli.

Nutrition (per serving)

• Calories: 412
• Protein: 23 g
• Carbohydrates: 12.4 g
• Fat: 29.9 g
• Fiber: 4.5 g
• Sodium: 616 mg
• Saturated Fat: 9.6 g
• Sugar: 3.8 g
• Cholesterol: 402 mg