Broccoli and Cheddar Frittata
Broccoli and Cheddar Frittata
Photography by Matthew Kimura
This recipe makes 6 servings
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 |
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.
Ingredients
-
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.
Kary's tip: If you have an ovenproof handle, you can finish the frittata under the broiler. Once you have sprinkled the cheese over top, broil until centre is set and cheese is melted.
Source : Canadian Living Magazine: March 2005
- Keywords : Skillet; Main Course; Eggs; Broccoli; Cheese; Cheddar cheese; Milk;
Related content
-
Asparagus Frittata
Serve with salad and whole wheat rolls.
-
-
Fresh Salsa Omelette Fold
Try this healthy vegetarian selection from our monthly "Make It Tonight" collection of rush hour...
-
