BROC­COLI CHEDDAR FRITTATA

MAKES 4 SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 30 MIN­UTES

Canadian Living - - Cook & Eat / killet Suppers -

8 eggs 3 tbsp 2% milk ½ tsp each salt and pep­per, di­vided 1½ cups shred­ded cheddar cheese, di­vided 2 tbsp olive oil 2 cloves gar­lic, minced 4 cups large broc­coli flo­rets (about 1 head) 4 jarred roasted red pep­pers, sliced (about ⅔ cup)

Po­si­tion rack in top third of oven; pre­heat to 400°F. In large bowl, whisk together eggs, milk and ¼ tsp each of the salt and pep­per. Stir in 1 cup of the cheddar; set aside.

In 10-inch cast-iron or oven­proof non­stick skillet, heat oil over medium heat; cook gar­lic and re­main­ing ¼ tsp each salt and pep­per un­til fra­grant, about 30 sec­onds. Add broc­coli; cook, stir­ring, un­til ten­der, about 6 min­utes. Stir in red pep­pers.

Pour in egg mix­ture; cook, run­ning spat­ula along edge to let egg mix­ture flow un­der­neath, un­til edge pulls away from pan, 4 to 5 min­utes.

Sprin­kle with re­main­ing ½ cup cheddar. Bake un­til light golden and set, about 8 min­utes; broil for 1 minute. Re­move from oven; let stand for 10 min­utes. Cut frittata into 4 wedges.

PER SERV­ING about 354 cal, 22 g pro, 27 g to­tal fat (10 g sat. fat), 8 g carb (2 g di­etary fi­bre, 3 g sugar), 414 mg chol, 705 mg sodium, 360 mg potas­sium. % RDI: 26% cal­cium, 16% iron, 70% vit A, 90% vit C, 40% fo­late.

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