Name: Broccoli Cheese Frittata
Cook time: 26 min
Total time: 26 min
Cuisine: Breakfast
Ingredients: 2 teaspoons olive oil; 1 medium onion, diced; 2 cups broccoli florets, finely chopped; 1 cup cauliflower florets, finely chopped; 2 cups fresh spinach; 8 eggs; 3/4 cup shredded part skim mozzarella cheese; 2 tablespoons parmesan cheese; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt

Description

A simple recipe that is veggie-packed!

Ingredients

Scale

2 teaspoons olive oil
1 medium onion, diced
2 cups broccoli florets, finely chopped
1 cup cauliflower florets, finely chopped
2 cups fresh spinach
8 eggs
3/4 cup shredded part skim mozzarella cheese
2 tablespoons parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

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Instructions

Preheat oven to 400 degrees.
Heat a 10-inch cast iron skillet over medium heat. Add oil; swirl to coat. Add onion and broccoli; sauté 10 minutes or until tender. Add spinach and cook for 90 seconds, or until spinach begins to wilt.
Mix together eggs, 1/2 cup mozzarella cheese, salt and pepper. Pour egg mixture over vegetables, cooking until edges begin to set (approximately 2 minutes). Lift edges of egg mixture, tilting pan to allow uncooked egg mixture to come into contact with the pan and cook for an additional 2 minutes. Sprinkle with 1/4 cup mozzarella cheese.
Bake at 400 degrees for 8 – 10 minutes until the center is set. Remove from oven, cut into six wedges and enjoy.

Notes

Recipe slightly adapted from Oxmoor House’s Spinach, Onion and Swiss Frittata