Frittatas are seriously a lifesaver. You might look at them and just think they’re a glorified scrambled egg pie, but these dishes are great because they feel substantial and fill you up, plus, you can finish off all of your leftover meat and veggies into them and they’ll always be delicious!
While you could really throw everything and the kitchen sink in here, we kept it simple and decided to stick to some great green veg: spinach and broccoli. Now you might not be the biggest fan of said greens, but with all the cheese we put in here (along with a healthy kick of garlic), you’ll devour this thing – and you can feel good about it because it’s good for you! …Feel free to grab seconds and enjoy!
Spinach Broccoli Frittata
- 12 eggs
- 2 cups cooked broccoli florets (steamed or blanched)
- 2 cups fresh spinach
- 1 cup sharp cheddar cheese
- 1/2 white onion, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- Turn on oven broiler.
- Heat olive oil in a large, oven-proof skillet over medium-high heat and saute onion until softened and tender. 5-6 minutes.
- Season with salt and pepper and garlic powder, then add spinach leaves and cook until just wilted.
- Add steamed broccoli and cook for another 2 minutes.
- Pour eggs into skillet and swirl the skillet so they coat everything evenly.
Optional: season again with salt and pepper.
- Sprinkle cheese over the mixture, cover skillet and reduce heat to medium-low. Cook until edges of egg begin to set, but center is still liquid. About 10 minutes.
- Turn off heat, remove lid and transfer skillet to oven. Broil for another 5-10 minutes, or until center is set.
- Remove frittata from oven, slice into wedges and serve hot, at room temperature, or cold.
Recipe adapted from Spark Recipes