Ingredients
- 11 large eggs
- 1 Tbsp olive oil
- 1 small onion, thinly sliced
- 2 cups chopped cooked broccoli
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- ½ cup Mexican-style shredded cheese
Directions
1. Preheat oven to 400°F; position rack in middle of the oven
2. In a large bowl, whisk together eggs. Set aside.
3. In a 10-inch ovenproof skillet, heat olive oil over medium heat until it shimmers. Add onion; cook, stirring, until it begins to soften; 4 minites. Add broccoli; cook, stirring, until warmed through; 2 minutes. Season with salt and pepper.
4. Pour eggs evenly over vegetables; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle evenly withcheese; transfer to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes. Frittata should be just slightly soft in center.
5. Transfer to cutting board. Cut into 6 wedges and serve.