Broccoli and Cheddar Frittata

Serves 4

What I like about Ellie’s healthy but delicious point of view is that she understands how much flavor small amounts of high-fat food can add to simple dishes. In this recipe, for example, she calls for extra-sharp cheddar, not Alpine Lace or another meekly flavored low-fat cheese. Use Grafton Village or Cabot if you can find them. They’re both reasonably priced, seriously delicious aged cheddars

ingredients

4 large eggs
4 large egg whites
2 tablespoons water
2 tablespoons olive oil
1 small red onion, cut in half, then thinly sliced into half-moons
2 cups chopped cooked broccoli
1/4 teaspoon salt
Freshly ground pepper to taste
2 ounces extra-sharp cheddar cheese, shredded (1/2 cup)

directions

1
1. Preheat the broiler.
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2. Combine the whole eggs, egg whites, and water in a medium bowl and whisk well.
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3. In a medium ovenproof nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 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, cover, and let cook until the egg mixture has set around th edges of the pan but is still somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
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4. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
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5. Cut the frittata into 8 wedges and serve.