Pages

Sunday, September 9, 2012

Broccoli Cheddar Frittata


Broccoli Cheddar Frittata
Serves 4

1 bag frozen broccoli florets, thawed (about 4 cups)
1/4 cup onion
1 teaspoon olive oil
4 whole eggs
6 egg whites
Your preferred herb blend (I really like Penzey's Sunny Paris for ALL egg dishes.)
1/4 cup shredded cheddar cheese

  1. Heat a 10 inch oven-safe non-stick skillet over medium-high heat. Add olive oil.
  2. Preheat your broiler on high, with the oven rack at the highest setting.
  3. When oil it hot (shimmery) add onions. Saute until they become translucent (3-4 minutes.)
  4. Add broccoli.  Continue to toss occasionally until everything is very warm.
  5. Meanwhile, separate the eggs, reserving the white. Scramble the whites with the whole eggs. Add your preferred seasoning.
  6. Turn the heat to medium and pour eggs over the vegetables. All the eggs to cook, undisturbed until the top is still runny but the edges are beginning to set.
  7. Sprinkle cheese evenly over the eggs, and place skillet under broiler until the eggs are cooked and the cheese melted and brown (2-3 minutes.)
  8. Let cool for 5 minutes, and cut into four pieces.


Nutritional data:
Calories:        165
Fat:                8.9g
Sat fat:           3.2g
Chol:             219mg
Sodium:         226mg
Carbs:            6.9g
Fiber:             2.4g
Protein:           16g



1 comment: