Broccoli Frittata with
Mainland Vintage Cheddar
8 large eggs
2 teaspoons olive oil
1 small red onion, diced (about 1 cup)
1 clove garlic, minced
2 cups chopped cooked broccoli
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup shredded Mainland Vintage Sharp Cheddar (2 ounces)
In a medium sized bowl, whisk the 8 eggs with 2 tablespoons of water. Set aside.
In a medium ovenproof nonstick skillet, heat the oil over a medium flame. Add the red onion and garlic and cook until softened, about 4 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low and cover. Let cook until the egg mixture has set around the edges but is still liquid in the center, about 8 minutes. Sprinkle with the shredded cheese.
Meanwhile, preheat the broiler. Place the skillet about 2 inches below the broiler and cook until the surface is set and golden brown, 1 to 2 minutes. Don't overcook or the egg mixture will become tough, and you risk burning the top of the mixture.
Serve by cutting the frittata into 8 medium sized wedges.