Quick — you’ve got a bunch of broccoli, and need a tasty dinner fast. Broccoli Cheddar Frittata is here to help.
The humble Frittata is a superb dish to master. It’s quick and easy to prepare, can be served hot or cold, and is flexible enough to accommodate any number of variations. It’s also one of my favorite leftovers to eat for lunch. I use my well-seasoned cast iron pan for this, but any oven safe large skillet will work. Use a non-stick pan if you have one.
Broccoli Cheddar Frittata
one small yellow onion, diced small
3 TB olive oil
5 – 6 cups fresh broccoli florets
8 eggs, lightly beaten
1/2 cup buttermilk
8 oz sharp cheddar cheese, grated
1 tsp. salt
1/2 tsp. freshly ground pepper
Preheat oven to 400 degrees.
While the oven is heating, cook the broccoli florets. Place the broccoli florets in a covered microwave proof bowl with 1/4 cup water. Microwave on high until the broccoli florets are tender, but not at all mushy. Drain off the water and reserve the broccoli.
In a medium bowl, combine the eggs, buttermilk, cheese, salt and pepper.
Heat a large skillet over medium heat until warm. Add the olive oil and diced onion saute until translucent and tender. When the onion is cooked and the heat is still on the pan, add the cooked broccoli to the egg mixture and immediately pour into the hot pan with the oil and onion. It should sizzle. Gently mix just to settle the ingredients into the pan, then pop the pan into the oven. Bake until the center of the frittata is only slightly jiggly. Allow the frittata to cool for 10 minutes in the pan, then serve. The frittata can also be served at room temperature, or cold.
For a fast and delicious meal, serve this frittata with a fresh green salad and some bread.
Want a small frittata? Just use 1/2 the ingredients and a smaller skillet.