NUTRITION FACTS
Serving Size = 1 slice (117g); Servings per container = 6; Calories 160; Total Fat 12g (18%); Saturated Fat 3g (15%); Cholesterol 250mg (83%); Sodium 160mg (7%); Total Carbohydrate 3g (1%); Dietary Fiber 1g (4%); Sugars 2g; Proteins 10g.​

BROCCOLI & CHEESE FRITTATA

6 servings / 1 serving = 1 slice

BROCCOLI & CHEESE FRITTATA

6 servings / 1 serving = 1 slice

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 2 Tablespoons extra-virgin olive oil​
  • 1 cup broccoli florets, finely chopped​
  • 1 cup chopped red and green bell peppers (optional)​
  • 8 large whole eggs, beaten ​
  • Salt and freshly ground black pepper​
  • ¼ cup grated Parmesan or mozzarella cheese​

 

DIRECTIONS

  1. Heat a 9” non-stick skillet over medium heat.  Add the olive oil.  Add the broccoli, spreading in one even layer on the bottom of the skillet.  Let the broccoli sizzle and brown, about 3 minutes.  Add the sliced bell peppers, if using, and continue to cook until softened, about 2 more minutes.  Season with salt and pepper.
  2. Whisk together the eggs.  Season with salt and pepper and pour over the broccoli and pepper mixture.  Cook, uncovered, gently lifting around the edges of the frittata so that uncooked egg flows underneath.  Cook 7-8 minutes or until frittata is firm and golden brown on the bottom.  Remove the skillet from the heat, sprinkle with cheese and place under a broiler until frittata is golden brown, about 2 minutes.​


Cooking Tip: Prepare the frittata one day ahead. Slice and reheat for a quick breakfast.

NUTRITION FACTS
Serving Size = 1 slice (117g); Servings per container = 6; Calories 160; Total Fat 12g (18%); Saturated Fat 3g (15%); Cholesterol 250mg (83%); Sodium 160mg (7%); Total Carbohydrate 3g (1%); Dietary Fiber 1g (4%); Sugars 2g; Proteins 10g.​

© 2017 - 2018 Copyright. Goldsbury Foundation.

Pin It on Pinterest

Shares
Share This
X