Image By Boston Organics
8 Pete and Gerry’s Large Organic Eggs
2 tsp olive oil1 small onion, sliced (about 1 cup)2 C chopped pre-cooked broccoli*1/4 tsp saltFreshly ground black pepper
1/2 C shredded Neighborly Farms Sharp Raw Milk Cheddar (2 ounces)
If you’re unsure how to cook broccoli, check out this great article from the kitchn.
Separate 4 of the eggs, putting the whites into a medium bowl and discarding the yolks. (Or save them for another recipe!) Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. 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 8 minutes. Sprinkle with the cheese.
Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
Remove from broiler. Cut the frittata into 8 wedges and serve.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2015.