Frittatas are one of those great dishes that can be made with pretty much anything you have left over in the refrigerator. I’ve seen recipes calling for beans, for rice, potatoes and even pasta. This is a pretty straight forward one, with the classic combination of broccoli and cheddar cheese. If we have left over ham or chicken, I might add some in here – otherwise it is a good vegetarian dinner. Sometimes I make this with all egg beaters, sometimes with all eggs – for the purposes of this recipe though I’ve gone half and half. Either way works fine – it’s whatever suits you and your family. Frittatas can be a bit temperamental in that it seems no matter how I make them, their cooking time is always going to vary. But generally you want to start it out on the stove, allowing the crust to form, but keeping the middle loose, and then you pop it in the oven. Just keep an eye on it while it bakes. It should be springy, and not too shriveled up.
4 large eggs
1 cup of egg substitute (e.g., Egg Beaters)
2 tablespoons skim milk
2 teaspoons vegetable oil
2 cups chopped cooked broccoli
1 cup shredded extra-sharp 2% Cheddar cheese
1 cup button mushrooms, sliced
1 cup chopped cooked ham or chicken (optional)
Salt and pepper, to taste
- Preheat oven to 400 degrees
- Beat the eggs, egg substitute, milk, salt and pepper in a bowl
- Heat oil over medium heat, add the mushrooms and cook until they start to sweat – 2-3 minutes.
- Add broccoli and cook for another 2 minutes. Season with salt and pepper.
- Pour the egg mixture over the vegetables in the skillet covering them evenly. Sprinkle with the cheese (and meat, if using). Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 4-5 minutes.
- Transfer to oven; bake until top is golden brown and frittata is set, about 20 minutes. Let cool 1 minute before sliding out of pan. Serve hot or at room temperature.