Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 medium Onion, chopped (about 150g/5oz)
  • 1 head Broccoli, cut into florets (about 400g/14oz)
  • 6 Large Eggs
  • 1/4 cup Milk or Cream (60 ml)
  • 1 tsp Dijon Mustard (5 ml)
  • 1/2 cup Cheddar Cheese, grated (about 50g/2oz)
  • Salt and Black Pepper, to taste
  • Fresh Parsley, chopped (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5).
  2. Heat olive oil in the oven-safe skillet over medium heat. Add onion and sauté until softened. Add broccoli florets and cook until slightly tender and bright green. Season with salt and pepper.
  3. In a mixing bowl, whisk together eggs, milk/cream, Dijon mustard, salt, and pepper. Stir in most of the grated cheddar cheese, reserving some for topping.
  4. Pour the egg mixture over the sautéed onion and broccoli in the skillet, ensuring everything is evenly distributed.
  5. Sprinkle the remaining cheddar cheese over the top of the frittata.
  6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and golden brown. Check for a slight wobble - it should be mostly firm.
  7. Let the frittata cool slightly in the skillet before slicing and serving. Garnish with fresh parsley (optional).