Sunday, March 20, 2011

Broccoli and Cheddar Frittata Recipe

I've been on a mission to get Isabella to eat veggies and since I ran the Super Sprowtz review and giveaway I've been semi-obsessed with them.  I've been trying out recipes and I'm going to story time at a local bookstore next week where they're doing a Super Sprowtz read aloud with yoga stretching.  Isabella's not so good with the sitting and listening but maybe she'll do better with the stretching.  So this morning I tried my had a Broccoli and Cheddar Frittata because eggs and cheese are two of Isabella's favorites.  Broccoli, or anything else that's green save for an M & M, she's not such a fan.  I did have to cut up the broccoli super small, but she ate it.  No purreing or anything.  She didn't eat the whole thing and at the end she did start picking out some of the broccoli, but she definitely got some in there.  

Here's the recipe:  


1 tablespoon butter
1 cup chopped broccoli (pre-cooked or frozen broccoli would work here - if using frozen just defrost before use)
1/4 cup onion, diced
1/2 cup plus two tablespoons cheddar cheese
6 eggs
Salt and Pepper


Preheat the broiler.  In a skillet, heat two teaspoons of olive oil over medium heat.  Add the onion and cook until it begins to soften, about 5 minutes.  Add the broccoli, sprinkle with salt and pepper and, if using raw broccoli, cook until the broccoli is tender, about 7 minutes (note: if using cooked broccoli, cook for about three minutes, just until broccoli is warmed through and has taken on the flavor of the bacon and onions).
In the meantime, crack the eggs into a mixing bowl and whisk together with 1/2 cup of the cheddar cheese, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.  When the broccoli is ready, add the eggs to the pan and tilt the pan around so that the eggs are well-dispersed.  Cook the eggs until almost set, then sprinkle with remaining 2 tablespoons of cheddar cheese and place under the broiler.  Broil for about 3 minutes, or until the eggs are nicely puffed and the cheese melted.  Place a plate on top of the skillet and invert the pan to release the frittata onto the plate.  Cut into wedges and serve alongside roasted potatoes or a light side salad.
Calories Per Serving: 311; Total fat: 26 g; Total carb: 3 g, Dietary Fiber: 0 g, Sugars: 1 g; Protein: 16g 
It also has a WW points value of 8.  That can be lightened by using egg whites and reduced fat shredded cheddar.  The recipe is from if you want to check it out.  
I was not compensated in any way for this post.  I received two free books for the giveaway a few weeks ago, but that commitment is over and all other resulting posts are of my own volition.  

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