I don't use broccoli nearly enough in my cooking and was pleasantly surprised with this frittata. Broccoli and cheddar really are a delicious classic flavor combo.
Broccoli and Cheddar Frittata
adapted from Ellie Krieger
6 large eggs
2 teaspoons olive oil
1 small red onion, sliced (about 1 cup)
2 cups chopped cooked broccoli (steam for a few minutes)
1/4 teaspoon salt
freshly ground black pepper
1/2 cup shredded extra-sharp cheddar (2 ounces)
In a medium bowl, add the eggs and whisk until combined. Set aside.
In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.