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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2005
- 1 tablespoon butter
- 2 cups chopped broccoli florets and stems
- 1 onion , chopped
- 1 sweet red pepper , chopped
- 2 cloves garlic , minced
- 1/2 teaspoon each salt and pepper
- 8 eggs
- 1/4 cup milk
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons minced fresh parsley
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.
Nutritional facts Per each of 6 servings: about
- Sodium 365 mg
- Protein 12 g
- Calories 179.0
- Total fat 12 g
- Cholesterol 265 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
- Iron 9.0
- Folate 25.0
- Calcium 12.0
- Vitamin A 28.0
- Vitamin C 95.0