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Broccoli and Feta Frittata

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 5 mins
Cook time 18 mins
Yield Serves 4

Ingredients

  • 1 tablespoon unsalted butter
  • 1/2 onion, finely diced
  • 2 cups chopped broccoli florets
  • Salt and pepper
  • 7 large eggs
  • 3 ounces feta, crumbled

Nutrition Information

  • calories 232
  • fat 16 g
  • satfat 8 g
  • protein 16 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 397 mg
  • sodium 666 mg

How to Make It

  1. In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.

    Chopping Onion
  2. Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.