April 2

Broccoli and Cheddar Frittata

If you know me, you know I think of frittatas as a great, noble way to reinvent leftovers and especially vegetables. In fact, I’ve even put leftover Spaghetti Carbonara into a frittata with terrific results. Oftentimes, if I have leftover roasted or steamed broccoli from the night before, I’ll chop it up and throw it in with some cheese—in this case, cheddar delivers the perfect punchy kick to the broccoli.

11 large eggs
1 tablespoon olive oil
1 small onion, thinly sliced (about 1 cup)
2 cups chopped cooked broccoli
Kosher salt
Freshly ground black pepper
½ cup (about 2 ounces) coarsely grated cheddar

Preheat the oven to 400°F; position the rack in the middle.

In a large bowl, whisk together the eggs. Set aside.

In a 10-inch ovenproof nonstick skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook, stirring, until it begins to soften, about 4 minutes. Add the broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.

Pour the eggs over the vegetables, covering them evenly. Cook the eggs for about 4 minutes, gently lifting the cooked edges and pushing them inward and allowing the liquid egg to fill the space. Sprinkle with the cheddar and transfer the pan to the oven. Bake for 12 to 15 minutes, or until the frittata is golden brown and puffed up. You want it to be just slightly loose in the center. Transfer the frittata to a cutting board, slice it, and serve immediately.

TIP: To take this frittata from breakfast to dinner, add a nice green salad, such as Mixed Field Greens or place a frittata wedge between two pieces of bread for a sandwich to go.