Broccoli Frittata — an original recipe

I keep running into recipes for frittatas lately and they are something I have never tried until last night. I was trying to think of a new idea for my lunch and I didn’t want to run to the store.

On the weekend, I watched a Martha Stewart cooking show where she made a frittata. After searching on the web, I found this recipe that I used for just a little inspiration, mainly to figure out how many eggs to use and how long to cook. I just tried to use what I had on hand, and you could do the same by varying the ingredients. (One note, the handle for the frying pan will be hot when you take it out of the oven. I learned that the hard way.)

My version of this frittata turned out pretty tasty and I’m looking forward to having half of it in my lunch today. I also packed carrot sticks and dessert, which is a mixture of plain yogurt with home canned peaches stirred in.

Broccoli Frittata

2 cups fresh broccoli

1/2 medium onion

1 Tbls olive oil

1/2 cup water

4 eggs

1 oz cheese, any flavor (shredded or chopped)


Heat olive oil in a frying pan and soften broccoli and onion over medium heat. Remove vegetables from the pan. Allow vegetables to cool.

Preheat oven to 375 degrees. Whisk eggs and water in a bowl. Add in cooled vegetables. Pour into an oven safe frying pan that has been sprayed with cooking spray. Dollop with cheese. Cook on top of stove for about 2 minutes. Transfer to oven and bake until golden brown on top, about 30 minutes. Let cool 1 minute before sliding out of pan.

Serve hot or at room temperature.