Time: 30 min.
Complexity: easily
Servings: 4 - 6

This Italian omelet is a great way to use up leftover cooked vegetables, like from last night's dinner. Broccoli is a perfect addition, pairing beautifully with cheddar, but you can use any grated cheese you have on hand. Since the frittata is cooked on the stovetop and then finished in the oven, you'll need a suitable frying pan.

Ingredients:

• 10 large eggs
• 1/4 cup milk
• 2 cups chopped boiled broccoli
• 1 cup grated cheddar
• 1/4 tsp cayenne pepper
• 1 tbsp. l. olive oil
• Chopped fresh chives, for serving
• Lettuce or arugula leaves and tomato slices for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, cheddar cheese, broccoli cabbage, ground cayenne pepper

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• In a large bowl, combine the eggs, milk, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Add the broccoli, cheddar, and cayenne pepper.
Step 3
• In a medium oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the egg mixture and cook until the edges begin to set, about 2 minutes.
Step 4
• Transfer the skillet to the oven and bake until the center of the frittata is set, 15 to 20 minutes.
Step 5
• Let rest for 5 minutes, then carefully transfer to a cutting board. Slice the frittata into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges.

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