Easy and delicious option for breakfast.

Preparing Time: 20 minutes
Total Time: 45 minutes
Served Person: 3

eggs broccoli frittata breakfast vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian

1 salt and pepper to taste
0.25 cup sour cream
6 eggs
2 tbsp butter or olive oil
0.25 cup carrots diced small
0.5 cup onion diced
1 cup broccoli chopped small
2 tbsp milk whole preferred
0.33 cup shredded cheese i use pepper jack but anything works

Carbohydrate 11.5816156666667 g
Cholesterol 1792.064 mg
Fat 77.1838706666667 g
Fiber 1.2006666358312 g
Protein 56.49277 g
Saturated Fat 34.5674208333333 g
Serving Size 1 1 Serving (413g)
Sodium 1000.09216666667 mg
Sugar 10.3809490308355 g
Trans Fat 10.6505632333333 g
Calories 957 calories

breakfast

Pre-heat oven to 400 degrees. In a 6" cast iron skillet heat butter or oil on medium heat. Cook carrots and onions until carrots are soft and onion starts to brown, about 8 minutes, this is a good time to chop your broccoli. Add broccoli to the pan and season with salt and pepper to taste, cook until tender, 3-4 minutes. While the broccoli is cooking beat together eggs, milk, and sour cream, add to pan and stir until eggs begin to set. Once eggs have become somewhat "lumpy" top with cheese and put skillet in oven. Bake until cheese begins to brown and eggs are cooked through, about 20 minutes. Let rest for 5 minutes before serving.

Broccoli and Carrot Frittata

Ingredients

Nutrition facts