Broccoli Cheese Vegetable Frittata
Ingredients
- 1/2 cup milk
- 12 eggs
- 1/4 cup shredded Parmesan cheese
- 1/4 cup shredded cheddar cheese plus 2 tbsp, separated
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 1/2 heaping cups chopped broccoli
- Cooking spray
- 1 Tbsp olive oil
- 1/2 medium red onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 tsp chopped fresh oregano
- 2 cups lightly packed baby spinach
- 1 cup cherry tomatoes halved
- 2 cloves chopped garlic
- Chopped parsley for garnish
Instructions
- Preheat the oven to 350 Degrees. Spray a sheet pan with cooking spray, scatter the broccoli on the pan, and spray lightly again with cooking spray. Roast for 10 minutes. Remove from oven and preheat the broiler to high, placing a baking rack in the upper third of the oven.
- In a mixing bowl, whisk together the eggs, milk, Parmesan, 1/4 cup of the cheddar, and the salt and pepper; set aside.
- In a non-stick oven-safe skillet, heat the olive oil on medium high. Saute the onions until translucent, about 3 minutes. Add the garlic and saute 30 seconds. Add the red peppers and oregano and cook for 2 more minutes. Toss in the spinach and lightly fold it in. Immediately give the egg mixture an extra stir and add it to the pan, shaking the pan back and forth to settle the eggs into the vegetables. Gently run a rubber spatula around the edges until the eggs begin to cook and lift from the outside. Remove from the heat, scatter the tomatoes evenly across the top, and sprinkle with the remaining 2 tbsp cheddar across the top. Put the pan in the upper third of the oven under the broiler and cook, about 3 to 5 minutes, until the top is bubbly and brown. Remove from oven, remove the frittata to a platter and cut to serve. Garnish with parsley.