Ellie's Broccoli and Cheddar Frittata

By Ellie Krieger, MS, RD

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Ingredients

  • 4 large eggs
  • 4 large egg whites
  • 2 tablespoons water
  • 2 teaspoons olive oil
  • 1 small red onion, cut in half, then thinly sliced into half-moons
  • 2 cups chopped cooked or thawed frozen broccoli
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 2 ounces extra-sharp cheddar cheese, shredded (1/2 cup)

Cooking Instructions

  1. Preheat the broiler.
  2. Combine the whole eggs, egg whites, and water in a medium bowl and whisk well.
  3. In a medium ovenproof nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and 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 of the pan but is still somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
  4. 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.
  5. Cut the frittata into 8 wedges and serve.

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.

To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.

For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.

Nutrition Facts


Servings per Recipe:

4 (serving size: 2 wedges)

Amount Per Serving

Calories: 215
Total Fat: 12g
    Sat: 4g
     Mono: 3.7g
    Poly: 1g
Protein: 17g
Carb: 11g
Fiber: 4g
Cholesterol: 227mg
Sodium: 385mg

Servings:

4 (serving size: 2 wedges)


This dish is an excellent source of calcium, folate, iodine, riboflavin, selenium, vitamin A, and vitamin C. It's also a good source of fiber, iron, molybdenum, phosphorus, potassium, thiamin, vitamin B6, and vitamin B12.

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