A frittata is a warm, nutrient-dense meal that can be on the table in less than 30 minutes. It's also incredibly versatile—eat it for breakfast, lunch, or dinner, warm or cold if you have leftovers. Try serving this perfectly cheesy one with a side of roasted root veggies or a simple kale salad.
- 2 tablespoons butter
- 1 small sweet onion, chopped
- 8 eggs
- 1 head broccoli, cut into florets
- 1-2 cloves garlic, chopped
- Crushed red pepper
- 1/2 cup shredded cheddar cheese
- For 1 serving out of 4
- Calories 325
- Protein 21 g
- Carbs 16 g
- Fiber 5 g
- Sugars 6 g
- Sodium 289 mg
- Fat 21 g
- Saturated 10 g
- Preheat oven to 375 degrees.
- Melt butter in an oven-safe frying pan* over medium-heat. Add onion and cook until translucent.
- In a separate bowl, whisk together eggs and salt and pepper to taste. Set aside.
- Add broccoli, garlic, and crushed red pepper to taste to the pan with onion. Cook for 1 to 2 minutes.
- Pour egg over vegetables and continue to cook until egg becomes set around the edge of the pan, about 3 minutes.
- Sprinkle cheddar cheese over top. Move pan to the oven for about 12 minutes, or until frittata top turns slightly brown.
- Remove from oven and let cool for 10 minutes.
*Glass, ceramic, aluminum, cast-iron, and stainless steel are all oven-safe materials. If you are not sure what material your pan is made of, check the bottom of the pan for "oven-safe." Do not use pans with a nonstick surface such as Teflon coating. These coatings can melt at high temperatures and release toxic chemicals into food.