This spinach, broccoli and cheddar frittata recipe is a simple breakfast, brunch or dinner! It’s vegetarian and gluten free. Recipe yields 6 big or eight additional modest slices.
- eight SimplyNature Pure Cage Free Eggs
- ½ cup milk of choice
- 2 small-to-medium cloves garlic, pressed or minced
- ½ teaspoon sea salt, divided
- Freshly flooring black pepper
- 1 cup freshly grated cheddar cheese, divided
- 1 tablespoon SimplyNature Pure Further Virgin Olive Oil, additional as needed
- 1 small yellow onion, chopped
- ⅓ cup water
- 2 cups thinly sliced broccoli florets
- 2 cups SimplyNature Pure Youngster Spinach, roughly chopped
- ⅓ cup thinly sliced inexperienced onions
- Preheat the oven to 425 °F. In an enormous bowl, whisk collectively the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly flooring black pepper until correctly blended. Then whisk in about half of the cheese, reserving the other half for later.
- In a ten-inch, successfully-seasoned cast iron skillet or oven-safe sauté pan, warmth the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Prepare dinner dinner, stirring frequently, until the onion is tender and translucent, about three to 5 minutes.
- Add the broccoli and water to the pan, then cowl it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter inexperienced and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and inexperienced onions. Prepare dinner dinner, stirring regularly, until the spinach has wilted, about 30 to 60 seconds.
- Put together the mixture in a good layer all through the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan inside the oven and bake until you probably can shimmy the pan by the cope with (cautious, it’s scorching!) and see that the middle is just barely set, about 12 to fifteen minutes.
- As quickly because the frittata is completed baking, let it rest for 5 to 10 minutes sooner than slicing it into 6 big or eight smaller wedges. Serve immediately. Leftover frittata will keep properly, lined and refrigerated, for as a lot as three days. Benefit from chilled or gently reheat.