Broccoli and Cheddar Frittata
Midweek is the time to call on quick-cooking ingredients, such as eggs and fresh or frozen broccoli. No refrigerator should ever be without them.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 179 |
| pro | 12 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 265 mg |
| sodium | 365 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 9% |
| vit A | 28% |
| vit C | 95% |
| folate | 25% |
-
1 tbsp (15 mL) butter
2 cups (500 mL) chopped broccoli florets and stems
1 onion, chopped
1 sweet red pepper, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
8 eggs
1/4 cup (50 mL) milk
1/4 cup (125 mL) shredded Cheddar cheese
2 tbsp (25 mL) minced fresh parsley
Preparation:
In 9- or 10-inch (23 or 25 cm) nonstick skillet, melt butter over medium heat; cook broccoli, onion, red pepper, garlic, salt and pepper, stirring occasionally, until broccoli is tender-crisp, about 5 minutes.
In bowl, whisk eggs with milk; pour over broccoli mixture. Cover and cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 7 minutes.
Sprinkle with cheese; cover and cook until centre is set and cheese is melted, about 3 minutes. Sprinkle with parsley.
Source
Canadian Living Magazine: March 2005
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