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Preheat oven to 400°F; position rack in middle of oven.
In a large bowl, whisk together eggs; set aside.
In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.
Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.
Serving size: 1 wedge
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 285 | ||
Calories from Fat: 170 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 775.5mg | 239 % | |
Sodium 293.3mg | 10 % | |
Potassium 368.7mg | 10 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.1g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 285
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