Broccoli Cheddar Frittata with Tomatoes

Serves 2 servings

If you don’t have a frittata pan, which consists of 2 pans that interlock into a clamshell, begin the frittata in a well buttered medium oven-proof skillet and cook until the edges start to set up. Slide the skillet into a 375˚F oven and complete the cooking process for about 10 minutes.

INGREDIENTS

• 2 cups chopped broccoli
• 2 Tbsp unsalted butter
• 2/3 cup grape or cluster tomatoes, halved
• 5 large eggs, well whisked
• 3/4 tsp sea salt, to taste
• 1/2 tsp freshly ground pepper
• 1/3 cup freshly grated cheddar cheese

INSTRUCTIONS

1. Steam the broccoli until tender, about 10 minutes.
2. Melt the butter in the deeper pan of the frittata cookware over medium-high heat, and add the tomatoes. Cook until the tomatoes are lightly charred, about 5 minutes. Reduce the heat to medium.
3. Add the steamed broccoli, eggs, salt and pepper. Shake the pan a couple of times to even out the distribution of the egg. When the egg starts to set up around the edges, it’s time to flip. Fit the shallow pan of the frittata set over the deep pan, and quickly flip it over. Remove the deep pan and sprinkle the cheese over the top of the frittata.
4. Place the deep pan back over the shallow pan for about 3 – 4 minutes to melt the cheese and continue cooking the frittata. Slide it out onto a serving platter and serve.

The recipe is adapted from The Wimpy Vegetarian.