Sunday Brunch: Broccoli and Cheddar Frittata Recipe

Sunday Brunch: Broccoli and Cheddar Frittata Recipe

I must admit I'm kind of a frittata freak in that I've never met a frittata I didn't like. This broccoli and cheddar frittata is another recipe I've adapted from Ellie Krieger's The Food You Crave.

What I like about Ellie's healthy but delicious point of view is that she understands how much flavor small amounts of high-fat food can add to simple dishes. In this recipe, for example, she calls for extra-sharp cheddar, not Alpine Lace or another meekly flavored low-fat cheese. Use Grafton Village or Cabot if you can find them. They're both reasonably priced, seriously delicious aged cheddars.


  • 4 large eggs
  • 4 large egg whites
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 small red onion, cut in half, then thinly sliced into half-moons
  • 2 cups chopped cooked broccoli
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 ounces extra-sharp cheddar cheese, shredded (1/2 cup)


  1. 1.

    Preheat the broiler.

  2. 2.

    Combine the whole eggs, egg whites, and water in a medium bowl and whisk well.

  3. 3.

    In a medium ovenproof nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and pepper. Pour the egg mixture over the vegetables in the skillet, covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around th edges of the pan but is still somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.

  4. 4.

    Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.

  5. 5.

    Cut the frittata into 8 wedges and serve.