Healthy Vegetable Frittata

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 171kcal

Author: Nikole Berg

A delicious frittata that's a combination of broccoli, cherry tomatoes, and cheese.

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Equipment

10 inch Non-stick skillet

Ingredients

1 cup broccoli florets not too large
1 tablespoon olive oil
1 cup onion finely chopped
1 cup cherry tomatoes halved; more for garnish if desired
6 eggs large
½ cup mozzarella cheese shredded
¼ heavy whipping cream or whipping cream
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
½ cup white cheddar shredded; yellow cheddar

Garnish Ideas:

sliced green onion, halved cherry tomatoes, chopped fresh parsley

Instructions

Preheat the oven to 375 degrees F. Have a rack ready in the middle position.
Add broccoli florets to a large microwave safe bowl. Add 2 tablespoon of water to the bowl, cover with plastic wrap, being sure to leave an opening for the hot steam to escape. Microwave on high power for about 1-2 minutes, or until crisp-tender. Drain and pat broccoli dry with paper towels.
Heat olive oil in your non-stick frying pan or cast iron skillet over medium heat. Sauté the onion for 3-4 minutes until softened and staring to turn a little bit golden.
Add the steamed broccoli to the pan along with the halved cherry tomatoes. Season with salt and pepper. Cook with the onions for another 2-3 minutes, stirring occasionally.
In a large bowl, combine eggs, mozzarella cheese, heavy cream, salt, black pepper, garlic powder, and paprika. Whisk to combine well.
Pour the egg mixture into the skillet. Let the mixture fill the pan evenly, tilting the pan if necessary. Cook on the stove for about two minutes, or until the edges start to set. Then, transfer skillet to the preheated oven and bake for about 10 minutes. Top with cheddar cheese and bake an additional 5 minutes. Alternatively, you can layer all the cheese on top of the vegetable mixture, add the egg mixture and bake for 15-20 minutes or until eggs are set.
Use a sharp knife to cut into the center of the frittata. If the eggs are runny, you'll need more bake time. Continue to bake a few minutes at a time until eggs are set.
Let cool in the pan for 5 minutes. Top with more halved cherry tomatoes and sliced green onions if desired. Cut into wedges.
Serve with a simple side salad or fresh fruit for the perfect breakfast!

Notes

It's easy to switch up the ingredients. Choose different veggies, different cheeses, and different herbs and spices.
If you switch up the veggies and use baby spinach or bell peppers instead, for example, be sure they are sautéed until softened so that most of the water has been cooked out.
If you have any leftover roasted vegetables or just prefer them to sautéed vegetables, they would work really well in this recipe.
Store leftovers tightly wrapped with plastic wrap or in an airtight container in the refrigerator for up to three days.
Reheat in the microwave at reduced power until hot.
Freeze in freezer safe containers or freezer bags for up to one month. Thaw overnight in the refrigerator and reheat in the microwave.

Nutrition