RECIPE: Broccoli and Cheddar Frittata
Nat was hungry yesterday and wanted to make a WW-friendly recipe with the ingredients she had in her fridge so she whipped up a broccoli and cheddar frittata. All you really need is broccoli, onions, eggs and cheese so if those are literally the only things you have left in your fridge and you have have no idea what to make, you now have a go-to recipe that tastes freaking delicious. Plus, if you’re the only one eating it (like Nat), you can save the leftovers for breakfast or snacks so you’ll have a healthy option to pull out when you’re feeling hungry.
Gather the ingredients below (you probably already have everything in your kitchen haha) and make yourself a frittata! It’s 5 Smart Points per serving (1 slice) for green and 1 for blue and purple.
INGREDIENTS
11 large eggs
1/2 cup shredded cheese (suggested: WW reduced fat shredded Mexican style blend)
1 tbsp olive oil
1 small, uncooked onion - thinly sliced (about 1 cup)
2 cups broccoli - chopped (can be cooked or thawed, frozen brocolli)
1 pinch kosher salt (or to taste)
1 pinch freshly ground pepper (or to taste)
DIRECTIONS
Preheat oven to 400°F and position rack in middle of oven.
In a large bowl, whisk together eggs and then set aside.
In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering.
Add onion and cook while stirring until it begins to soften (4 minutes).
Add broccoli and cook while stirring until warmed through (2 minutes more).
Season to taste with salt and pepper.
Pour eggs over vegetables, covering them evenly; cook while 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.