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Cheesy Broccoli Frittata

cheesy broccoli frittata Breakfast Italian
Cheesy Broccoli Frittata
  • Prep 15 min
  • Total 30 min
  • Servings 4

Broccoli, carrot, onion, Cheddar and Parmesan make this a hearty--and delicious--Italian omelet.

Updated March 28, 2013

Ingredients

  • 4
    eggs
  • 1/4
    cup milk
  • 1
    tablespoon chopped fresh parsley
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon red pepper sauce
  • 1
    tablespoon vegetable oil
  • 1
    cup broccoli flowerets
  • 1
    medium carrot, shredded (1/2 cup)
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    cup shredded Cheddar cheese (4 ounces)
  • 1
    tablespoon grated Parmesan cheese

Steps

  • 1
    Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
  • 2
    Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3
    Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.

  • Beat the egg mixture thoroughly with a fork or wire whisk until it is uniformly yellow.
  • Substitute 1 1/2 cups broccoli slaw for the broccoli flowerets and carrot.

Nutrition Facts

Serving Size: 1 Serving
Calories
225
Calories from Fat
170
% Daily Value
Total Fat
19 g
Saturated Fat
9 g
Cholesterol
245 mg
Sodium
430 mg
Potassium
280 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Protein
16 g
% Daily Value*:
Vitamin A
74%
74%
Vitamin C
20%
20%
Calcium
22%
22%
Iron
6%
6%
Exchanges:
1 Vegetable; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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