The Food Factor: Broccoli Cheddar Frittata

MSU Extension Service

Video by Jonathan Parrish

Remember when you bought that head of broccoli on sale, but didn’t have a plan for it? Wash it, chop it, and let’s get dinner on the table in 30 minutes!

Frittatas are not just for fancy brunches! This nutritious, one-pan meal can be made with whatever vegetables you have on hand, though broccoli is one of my favorites. And it comes together so quickly, you’ll be out of the kitchen in no time!

Be sure to let this dish sit, covered with a lid, foil, or even a spare dinner plate, to allow the eggs to finish cooking. Or, if you prefer a crunchy texture, cook this frittata in an oven-safe pan, and then slide it about 6 inches under the broiler for 2 to 3 minutes to finish cooking the eggs.

Thanks to our friends at the American Egg Board for the inspiration with this recipe.

Broccoli Cheddar Frittata

Ingredients:

3 cups chopped, fresh broccoli
1 small carrot, diced, OPTIONAL
¼ cup water
8 eggs
¼ cup milk
2 tsp. prepared mustard
1 tsp. salt
1/8 tsp. pepper
¾ cup shredded cheddar cheese (3 oz)
1 Tbsp. chopped green onion

Yields: 4 servings

Instructions:

Combine broccoli, carrot, and water in a 10-inch nonstick skillet. Cook over medium heat until veggies are tender, stirring occasionally to break up broccoli, about 10 minutes. Drain well.
Beat eggs, milk, mustard, salt, and pepper in a large bowl until blended. Add broccoli mixture, cheese, and green onion. Mix well.
Coat the same skillet with cooking spray. Heat over medium heat until hot. Pour in egg mixture. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
Remove from heat. Cover with a lid or aluminum foil and let stand until the eggs are completely set and no visible liquid egg remains, about 8 to 10 minutes.
For a crunchier texture, cook this frittata in an oven-safe pan and slide it about 6 inches under the broiler for 2 to 3 minutes to finish cooking the eggs.
Cut into wedges and serve.