Broccoli and Cheddar Frittata

2007 Ellie Krieger, All Rights Reserved
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings (2 wedges per serving)
LEVEL: Easy

ingredients

  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup shredded extra-sharp Cheddar (2 ounces)
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Directions

Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.

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.

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.

Cut the frittata into 8 wedges and serve.
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