Enjoy this vegetarian frittata that's packed with broccoli and cheddar for breakfast, lunch or dinner.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Position rack in top third of oven; preheat to 400°F. In large bowl, whisk together eggs, milk and ¼ tsp each of the salt and pepper. Stir in 1 cup of the cheddar; set aside.
In 10-inch cast-iron or ovenproof nonstick skillet, heat oil over medium heat; cook garlic and remaining 1/4 tsp each salt and pepper until fragrant, about 30 seconds. Add broccoli; cook, stirring, until tender, about 6 minutes. Stir in red peppers.
Pour in egg mixture; cook, running spatula along edge to let egg mixture flow underneath, until edge pulls away from pan, 4 to 5 minutes.
Sprinkle with remaining 1/2 cup cheddar. Bake until light golden and set, about 8 minutes; broil for 1 minute. Remove from oven; let stand for 10 minutes.
Cut frittata into 4 wedges.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 705 mg
- Sugars 3 g
- Protein 22 g
- Calories 354
- Total fat 27 g
- Potassium 360 mg
- Cholesterol 414 mg
- Saturated fat 10 g
- Total carbohydrate 8 g
%RDI
- Iron 16
- Folate 40
- Calcium 26
- Vitamin A 70
- Vitamin C 90
