Frittatas are one of my favorite easy weeknight dinner recipes. This Fontina and Broccoli Frittata is always a hit in my house! It's a great way to get all your food groups in one meal.
Things To Love About Frittatas
You can do ANYTHING with a frittata! They are so versatile and easy to throw together in a pinch. All you need is whatever leftover vegetable you may have laying around in your fridge, some eggs and some cheese. This week I had some left over broccoli from the night before that I had quickly cooked in the microwave. I used fontina cheese for this recipe, but a creamy goat or cheddar would work great as well. You can have it for breakfast, lunch or dinner... all delicious options.
Make a Healthier & Lighter Frittata
I like to make my frittatas on the lighter (*less cholesterol) side, meaning I usually mix in a carton of egg whites to about 6 whole eggs. It still comes out fluffy and delicious, just not as rich. I feel I can be a bit more liberal with the cheese when I do that. If you'd like a richer tasting frittata, use 12 whole eggs and omit the whites.
How To Make Fontina and Broccoli Frittata
The basic method for making a frittata is simple. It starts out as if you were making scrambled eggs. Your egg mixture is poured over veggies (or incorporated into egg mixture) into an oven safe non stick pan or skillet and cooked half on the stove, half under the broiler. If you have no leftover cooked broccoli, you can certainly sauté the broccoli in the pan with a bit of olive oil until tender, then pour the eggs over. Once you see the sides start to pull away from the pan and the center of the frittata to begin to set, pop it under the broiler until golden brown.
How To Serve
Frittatas are great on their own but even better when paired with certain foods.
- potatoes
- simple mixed green salad
- rustic bread
- soup
If you enjoyed this recipe you may also like:
Asparagus and Shallot Frittata
Fontina and Broccoli Frittata
Ingredients
- 16 oz. carton organic egg whites
- 6 large organic eggs
- 1 cup cooked broccoli florets
- ⅓ cup grated fontina cheese + more for topping
- 1 tablespoon freshly chopped chives + more for topping
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- olive oil to coat pan
Instructions
- Turn on the broiler of your oven to high.
- Heat and oil a medium sized (10 inch), oven safe nonstick or cast iron skillet on medium heat.
- Whisk together egg whites and eggs.
- Add in the broccoli, cheese, chives, salt and pepper and gently combine.
- Pour mixture into pan and let cook until the eggs begin to pull apart from side of pan and start to set about 6-7 minutes.
- Transfer pan to broiler for another 5 minutes until top of frittata is golden brown. Be sure to keep a close eye on it so it doesn't burn or dry out. The frittata should have a custard like consistency when done.
- Top with additional grated cheese and chives.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
holly andersen says
Great dish!