It's doable...broccoli and feta frittata
Sunday, July 1, 2012 at 07:18PM Oh my gosh, the deliciousness of this dish is immeasurable! This recipe is a modified version of one I found in my Eat Well, Save Big cookbook, a cookbook I've had for years that focuses on cheap and easy recipes. And let me tell you, it's original cost was $12.99 and it has more than paid for itself over the years!
This can be eaten at any meal and to be completely honest, I have had it for breakfast, lunch and dinner! It's fast, easy, cheap and healthy... what more could you ask for, right?
WHAT YOU'LL NEED:
-1 Tbsp. unsalted butter (I use I Can't Believe It's Not Butter light from the tub)
-1/2 onion, finely diced
-2 cups chopped broccoli florets
-7 large eggs (you may substitute egg whites)
-3 oz. feta cheese, crumbled (I used Athenos reduced fat tomato-basil feta)
-Round glass baking dish (I used an 8inch oven-safe pie dish)
-non-stick spray
-salt and pepper to taste
STEPS:
1) Preheat oven to 475 degrees. In a small skillet, melt butter over medium heat. Add onion and cook, stirring frequently, about 4 minutes until translucent.
2) Add broccoli, season with salt and pepper and cook until tender, about 6 minutes longer. Remove from heat.
3) In a medium bow., which together eggs and season with salt and pepper. Spray your baking dish with non-stick spray and add the onion-broccoli mixture and gently spread out over the bottom of the dish.
4) Pour eggs over the broccoli-onion mixture. Sprinkle the surface with the feta.
5) Bake for about 20 minutes or until the edges brown and it is cook thoroughly (check center with a toothpick).
Slice and serve!
Reader Comments (2)
Really looks appeallng and will definitely fix it! Love the vegen part. THANKS
Really looks appeallng and will definitely fix it! Love the vegen part. THANKS