What's healthy and green and goes great with eggs and cheese? Broccoli. You don't believe? Try this frittata recipe by Ellie Krieger and even your pickiest eater will agree. Loaded with cancer-fighting vitamins, antioxidants, and protein, this is the perfect wake up call on Sunday brunch.
Broccoli and Cheddar Frittata
4 large eggs
4 egg whites
2 tablespoons water
2 teaspoons olive oil
1 small red onion, sliced
2 cups chopped cooked broccoli
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar
1. Whisk eggs and egg whites with water until frothy.
2. In an oven-proof non-stick skillet, heat oil over medium flame. Cook onions until soft then add broccoli. Cook for two minutes. Season with salt and pepper.
3. Pour egg mixture over the vegetables to cover them evenly. Reduce the heat to low, cover skillet, and let egg set around the edges.
4. Sprinkle with cheese.
5. Place skillet under the broiler until eggs are set and the cheese melted. Cut into wedges and serve.
Tip: Serve frittata with a crisp salad and fruit for a complete and filling brunch.
Author: Kristine Gonzaga
Broccoli and Cheddar Frittata
4 large eggs
4 egg whites
2 tablespoons water
2 teaspoons olive oil
1 small red onion, sliced
2 cups chopped cooked broccoli
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar
1. Whisk eggs and egg whites with water until frothy.
2. In an oven-proof non-stick skillet, heat oil over medium flame. Cook onions until soft then add broccoli. Cook for two minutes. Season with salt and pepper.
3. Pour egg mixture over the vegetables to cover them evenly. Reduce the heat to low, cover skillet, and let egg set around the edges.
4. Sprinkle with cheese.
5. Place skillet under the broiler until eggs are set and the cheese melted. Cut into wedges and serve.
Tip: Serve frittata with a crisp salad and fruit for a complete and filling brunch.
Author: Kristine Gonzaga
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