Broccoli and Feta Frittata

Photo: Ryan Benyi; Styling: Lynn Miller

Yield: Serves 4
Cost per Serving: $1.62
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Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 16g
  • Saturated fat: 8g
  • Protein: 16g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 397mg
  • Sodium: 666mg

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

Preparation

  1. 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.
  2. 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.
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