| 8 | 17 | 265 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 12 min | 4 |
| 1/4 tsp | Black pepper |
| 1 cup | Broccoli, raw (chopped into bite sized bits and steamed) |
| 2 tsp | Canola oil |
| 8 tomato | Cherry Tomatoes (halved) |
| 12 medium | Egg |
| 1/4 cup, crumbled | Feta cheese |
| 1/4 cup | Green onion (chopped) |
| 1/4 tsp | Salt |
1. Heat broiler with rack placed 6-8 inches from heat.
2. Place 8″ non stick skillet over medium high heat. Add oil and sauté green onion until slightly wilted- less than 1 minute.
3. Whisk eggs together with a teaspoon of salt and several grinds of pepper. Add eggs to skillet and let them sit for 30 seconds. Use a spatula to scrape the edges of the pan. Pause another 30 seconds and repeat process. As eggs begin to set, add broccoli and stir into eggs.
4. Once eggs are almost set, allow the pan to sit on the heat for 1 minute without touching (this helps create the bottom crust). At this time add the tomatoes and feta cheese to the top.
5. Place under the broiler for about 2-3 minutes, top will begin to brown, eggs will slightly soufflé, and the center will be set. Remove from oven and allow to sit for 5 minutes. Use a spatula to remove frittata to a cutting board.
Lightly steam broccoli:
To make this a little quicker instead of steamed broccoli just use frozen broccoli that has been thawed and drained (I open the bag and dump the broccoli in a colander over a bowl to let it thaw and drain at the same time!
| Meat Alternative | 1.5 |
| Milk Alternative | 0.2 |
| Vegetables | 0.8 |
