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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  • on August 19, 2011

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    I've made Frittata's before utilizing various cooking techniques but not Ellie's, so I thought I give it a try (placing the Frittata under the broiler. I was a little hesitant at first to place it under the broiler with the middle still a little runny, but the Frittata cooked up really nice with just a hint brown bubbly goodness! I followed her instructions almost to the "T" with one variation. I replaced the sharp cheddar with smoked Gouda (didn't have any sharp cheddar and it came out excellent! The eggs were fluffy and moist. And the broccoli was nice and tender. My family loved this and they all agreed that this recipe is a keeper. Thanks Ellie! Love your Show!

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