Serves 6
162 cal · 43 min
Broccoli-Cheddar Frittata
Recipe GLPR947ce432a60c54
A wholesome, protein-packed frittata loaded with tender broccoli, diced carrots, and melted reduced-fat cheddar cheese. This skillet egg dish is perfect for breakfast, brunch, or a light dinner. Eggs cook until just set, creating a fluffy, satisfying meal that serves six.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 package (10 oz) frozen chopped broccoli
1/4 cup water
1 small carrot, diced
8 large eggs
1/4 cup nonfat or low-fat milk
2 teaspoons prepared mustard
3/4 teaspoon seasoned salt
1/8 teaspoon black pepper
3/4 cup shredded reduced-fat cheddar cheese
1 tablespoon chopped green onion
Nonstick cooking spray
Directions
In a 10-inch nonstick skillet, combine the frozen chopped broccoli, diced carrot, and water. Cook over medium heat, stirring occasionally and breaking up the broccoli into bite-sized pieces, for about 10 minutes until the vegetables are tender. Drain off any excess water using a fine-mesh strainer or by carefully pouring off the liquid while holding the vegetables in place with a spoon.
In a large mixing bowl, whisk together the eggs, milk, prepared mustard, seasoned salt, and black pepper until the mixture is well combined and uniform in color.
Add the cooked broccoli mixture, shredded cheddar cheese, and chopped green onion to the egg mixture. Stir gently until all ingredients are evenly distributed throughout.
Lightly coat the same 10-inch nonstick skillet with cooking spray. Place the skillet over medium heat and pour in the egg and vegetable mixture. Cook undisturbed for 8 to 10 minutes, until the edges begin to set and the center appears mostly firm but still has a slight jiggle when gently shaken.
Remove the skillet from heat. Cover it with a lid or aluminum foil and let it stand for 8 to 10 minutes. During this time, the residual heat will continue to cook the center, setting the remaining egg until there is no visible liquid egg remaining and the frittata holds together when moved.
Carefully run a silicone spatula around the edges of the frittata to loosen it from the pan. Cut the frittata into 6 wedges and serve warm or at room temperature.
