For those nights when you can’t get enough cheese… when you want to use as few pans as possible… when you want leftovers you can eat for a week – this meal is for those nights!
Easy Cheesy Frittata
- 1 large head of broccoli, cut into bite-sized pieces
- 1 large onion, chopped into small pieces
- 2 whole eggs, beat
- 8 egg whites
- 2 cups cheese (I used a 4 cheese “Mediterranean” blend of sharp Provolone, feta, Kasseri, and Romano)
- 2 cloves garlic, chopped
- 10 cherry tomatoes, halved, or two large tomatoes, cut into bite-sized pieces
- Olive oil
- Preheat the oven to 350 degrees.
- Caramelize the onions in a small frying pan, cooking over medium heat with olive oil until golden. Remove from pan and set aside in large bowl.
- Sauté the broccoli in a pan with water until it’s lightly steamed. Add chopped garlic and cook until easily cut with a fork. Add to the bowl with onions.
- Beat the eggs and cheese together, add to the bowl with cooked veggies and chopped tomatoes. Mix together and transfer to large baking dish.
- Cook for 25-30 mins or until cheese is melted and eggs are set. Let sit for 5 minutes before serving.
Great for breakfast, lunch, dinner, and everything in between!
Quiche and I have a solid history – I used to make them for and with my grandma, I made them a ton when I moved to Boston, I buy them for lunch sometimes at this delicious place downtown. But what do you do when you really don’t need that crust anymore, and would rather save the calories and room in your stomach for something else?
Cue the frittata.
I came up with this recipe, which is the kind of frittata that falls somewhere between “crustless quiche” and “baked eggs”, because I wanted something light for dinner that could also serve as breakfast or lunch, and I wanted it to taste like summer – as fresh as possible. I ate this for almost a whole week and never got tired of it – so good!
Broccoli, Egg White, and Basil Frittata
- 3 cups broccoli, chopped and steamed
- 1 cup onion, chopped and cooked
- 2 cloves garlic
- 4 eggs
- 1 carton egg whites
- 1 bag of shredded, low-fat Italian cheese mix (about 2 cups)
- 1/4 cup half-and-half
- 6 tbsp basil (about 10 leaves, chopped)
- Salt and pepper, to taste
- Preheat the oven to 375 degrees (F) while you steam the broccoli in bite-sized pieces and cook the onion with a little oil and the garlic in a frying pan.
- Whisk together the eggs, egg whites, cheese, and half-and-half in a large bowl. When blended, add the rest of the ingredients, with the basil last so it doesn’t cook too much in advance. Pour the entire mixture into two glass pie plates.
- Bake for 30-45 minutes, until eggs are set. Eat hot, and then refrigerate when cool, including freezing some for later!
This recipe and its simple ingredients make two whole pies worth of delicious frittata, for 4 PointsPlus for 1/8 of the total serving. Since I used similarly sized pie plates, this means I could eat 1/4 of a pie (2 pieces) for less than the value of two pieces of toast with peanut butter. So good, so simple, so healthy!
What’s your go-to breakfast, for now and later?