Veggie Frittata Delight
🛒 What You’ll Need
- 8-10 Large eggs, whisked 🥚
- 1 cup Fresh broccoli florets, chopped small 🥦
- ½ cup Cherry tomatoes, halved 🍅
- ¼ cup Feta cheese crumbles or goat cheese 🥛
- ¼ cup Heavy cream or almond milk (for extra fluffiness!) ☁️
- 1 tbsp Olive oil 🫒
- Fresh basil leaves for a fragrant garnish 🌿
- Salt & Black pepper to taste 🧂🖤
👩🍳 Instructions
- Prep the Oven: Preheat your oven to 375°F. 🌡️🔥
- Sauté the Veggies: In an oven-safe skillet, heat olive oil over medium heat. Lightly sauté your broccoli until it’s bright green and just tender. 🥦🍳✨
- Whisk the Base: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined. 🥣🌪️🥚
- Pour & Set: Pour the egg mixture over the broccoli in the skillet. 🍳🤝
- Add the Toppings: Scatter your cherry tomato halves and feta cheese crumbles evenly across the top as seen in the photo! 🍅🧀👑
- The Golden Bake: Transfer the skillet to the oven and bake for 15–20 minutes until the eggs are set and the edges are beautifully golden brown. ⏲️📈🤤
- Serve: Garnish with fresh basil leaves, slice into wedges, and enjoy! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Fluff” Secret: Don’t overbake! Take the frittata out when the center still has a very slight jiggle; it will finish cooking with the residual heat of the pan. 🍳🛡️💎
- Mix It Up: This recipe is perfect for “clearing out the fridge.” Throw in some spinach, bell peppers, or sautéed mushrooms to make it your own! 🫑🍄🎯
