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–+ servings
A delicious broccoli and red onion frittata, one of 25 genius egg recipes for busy weeknights.

Broccoli and Red Onion Frittata

This frittata is a quick and nutritious meal perfect for busy weeknights. It uses simple ingredients and comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Frittata
  • 10 large eggs
  • 2 1/2 tablespoons grated Parmigiano Reggiano plus more for serving
  • 1 teaspoon kosher salt plus more
  • 40 turns black pepper from a mill
  • 7 tablespoons extra-virgin olive oil divided, plus more for serving
  • 1 medium (1-pound) head of broccoli about 4 cups once trimmed
  • 1/2 red onion thinly sliced
  • 1 heaping tablespoon garlic chopped
  • 1/8 teaspoon dried red pepper flakes plus 1 large pinch
  • 1 squeeze fresh lemon juice to taste

Equipment

  • 10-inch oven-safe skillet
  • Cutting board
  • Knife
  • Whisk
  • Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Trim the broccoli and cut into small florets. If the stems are thick, peel them and slice them thinly.
  2. In a large bowl, whisk together the eggs, Parmigiano Reggiano, salt, and pepper until well combined.
  3. Heat 3 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the broccoli florets and stems, red onion, and the larger pinch of red pepper flakes. Cook, stirring occasionally, until the broccoli is tender-crisp, about 5-7 minutes.
  4. Add the chopped garlic and the smaller pinch of red pepper flakes to the skillet and cook for 1 minute more, until fragrant.
  5. Pour the egg mixture evenly over the vegetables in the skillet. Cook on the stovetop for 2-3 minutes, until the edges begin to set.
  6. Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is puffed and set in the center.
  7. Let the frittata rest in the skillet for 5 minutes before slicing. Drizzle with a little extra olive oil and a squeeze of fresh lemon juice, if desired. Serve warm, with extra Parmigiano Reggiano on the side.

Notes

This frittata is versatile. Feel free to add other vegetables you have on hand, such as spinach, bell peppers, or mushrooms. Ensure any added vegetables are cooked before adding the egg mixture.

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