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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cup | eggs, white only | 1 | tablespoon | water/chicken broth | 1 | cup, sliced | Onion, chopped | 2 | cup, chopped | broccoli florets, cooked | | dash | kosher salt | | dash | freshly ground pepper, to taste | 1/2 | cup, shredded | low fat shredded cheddar cheese, extra-sharp |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven 400 degrees
Put rack in middle of oven | | 2 | Whisk eggs | | 3 | In a 10-inch ovenproof nonstick skillet, heat water/chicken broth and cook onion over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. | | 4 | Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately. | | 5 | Serving size 1 wedge |
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