Broccoli-Cheddar-Spinach Frittata - Food Bank of Contra Costa and Solano

Ingredients

• 6 large eggs
• 1/3 cup milk (dairy or non-dairy)
• 2 cloves garlic, chopped
• ¾ cup cheddar cheese, grated and split evenly between 2 bowls
• ½ a yellow onion, chopped
• 1 head broccoli, separated into florets and sliced
• 3 tbsp water
• 1 ½ cups spinach, roughly chopped
• 1/3 cup green onions, chopped (OPTIONAL)
• Salt and Pepper
• Cooking Oil
• Preheat the oven to 425 degrees F.
• Whisk together eggs, milk, garlic, and half the cheese in a medium-sized bowl. Add salt and pepper to taste.
• Add spinach and green onions (if using). Cook for about a minute or until the spinach is wilted.
• Sprinkle remaining cheese over the egg mixture and place pan into the preheated oven.
• Cook for 7-8 minutes until you can gently shake the pan handle (using an oven mitt) and the middle of the frittata just barely moves.
• Take the frittata out of the oven and allow to cool for about 10 minutes. Cut into wedges and serve. Frittata keeps very well in the refrigerator and will keep for at least a few days.