Broccoli Cheddar Frittatas

The Ingredients

This is what you need:

• Broccoli: It’s best if the florets are small to medium. They will shrink a little after you roast them, but keep in mind that they need to fit in the muffin cups. 
• Red onions: I dice the onions, so they cook and soften quickly while roasting together with the broccoli. 
• Cheddar and broccoli are a classic combo in soups and casseroles. Here they work their magic with eggs. You can buy grated cheddar or shred it off a block.
• Eggs: The recipe calls for 9 large eggs. 
• Milk: Any type of milk will work whisked into the eggs.
• Parsley: I stir chopped fresh herbs into the egg mixture, and then I also sprinkle the baked cups with parsley right when they’re out of the oven. 
• Kosher salt and black pepper season the eggs as well as the broccoli and onions when they roast. 
• Olive oil: I toss the broccoli and onions in oil for roasting. 

How To Make These Broccoli Frittatas

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. 

1. Prep the broccoli and onions. Toss them with oil, salt and pepper on the prepared baking sheet and spread them into a single layer.

2. Roast the broccoli and onions. Give them 12-14 minutes. The broccoli should be crisp-tender and bright green and the onions should soften.

Grease a 12-cup muffin pan with non-stick cooking spray. You can use a silicone mold instead of a traditional muffin pan.

3. Stir together the eggs, milk, parsley, salt and pepper in a large bowl. If you have a mixing bowl that has a spout at one end, this will make it easier to pour into the cups.

4. Fill the muffin cups with roasted broccoli and onions.

5. Pour in the egg mixture and top with cheddar cheese. The cups should be about 3/4 full.

6. Bake the frittatas for 15 minutes until they puff up and pull away from the sides of the pan. They should be set in the middle. 

Serving

You can serve these veggie frittatas warm or at room temperature. That makes them good if you are having people over for brunch and you have a big spread with different sweet and savory dishes. Include a bottle of hot sauce on the side, always a must with eggs.

Leftovers & Storage

I usually bake these frittatas for myself and eat them cold as leftovers. I chop them and toss them with greens in a salad or with cooked grains. It’s a great way to make an entree-worthy salad especially for lunch.

Store the frittatas in an airtight container in the refrigerator up to 5 days. You can warm them with a quick zap in the microwave for 10-12 seconds. Don’t do it too long or they will get a rubbery texture. To freeze, wrap each one in plastic wrap and then put them in the same container. Thawing them overnight in the fridge and then reheating them works best. You can store them in the freezer up to 1 month.