raid the fridge: broccoli cheddar frittata

by Chen


Sunday is for clean-up.

There are way more things that need to deal with than I think–laundry, to-be-due homework, and the overly well-stocked refrigerator. What to do with a dozen of eggs that were farm-fresh ten days ago, a bag of frozen broccoli, a small wedge of cheddar, and a lonely onion? Frittata!


Despite the fancy name, frittata is an Italian-origined oversized omelette consist of eggs, vegetables and protein with or without meat. Sometimes it is cooked on the stovetop only, but this method requires flipping, which may break the frittata if it is too large and result in a mess. Alternatively, if you happen to have an oven-safe or, even better, broiler-safe pan, being able to cook one side on the stovetop and finish the top in the oven will be a time and labor saver.


Another fact of making frittata is that stainless steel pan works perfectly given that it is lubricated. Good stainless steel absorbs heat quickly and evenly and yields well-browned crust and properly cooked center. The problem of stickiness is minor.

broccoli cheddar frittata
Makes 6 servings

1 lb frozen broccoli, about 5 cups
1 onion, roughly chopped
1 clove garlic, minced
8 eggs
1/2 cup milk
1 tbsp olive oil
4 oz mild cheddar cheese, sliced
1/4 cup grated parmesan cheese, plus more for serving
salt and pepper

Preheat the broiler.

In a large microwavable bowl, combine the broccoli and 1 tbsp water. Cover and cook on high for 3 to 5 minutes or until just tender. Set aside.

In another bowl, whisk together eggs, milk, and 1/4 tsp salt. Set aside.

Heat the oil in a 10-inch broiler-safe skillet over medium heat. Sauté the onion along with a pinch of salt until softened. Add the broccoli and minced garlic to the skillet. Stir and cook off almost all the liquid on the bottom. Adjust salt and pepper to taste. Dip the paper towel in oil and grease the wall of the skillet. Pour in the egg mixture and continue to cook until the edge is firm and the center is almost set but still running.

Remove the skillet from the heat. Scatter the cheddar and parmesan on the top. Place the skillet in the oven and broil until bubbling and golden brown but not burned. Watch closely; mine takes only 2 minutes. Carefully take the skillet out of the oven (it is hot!). Let it rest for 10 to 15 minutes before slicing. Serve with more parmesan if needed.