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–+ servings
Three slices of a savory frittata with broccoli and red onion, part of 25 Genius Egg Recipes Ideas for Busy Weeknights.

Broccoli and Red Onion Frittata

This frittata is a quick and nutritious meal perfect for busy weeknights. It uses simple ingredients and comes together in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Frittata
  • 10 large eggs
  • 2 1/2 tablespoon grated Parmigiano Reggiano plus more for serving
  • 1 teaspoon kosher salt plus more
  • 40 turns black pepper from a mill
  • 7 tablespoon extra-virgin olive oil divided, plus more for serving
  • 1 medium (1-pound) head of broccoli 4 cups once trimmed
  • 1/2 red onion thinly sliced
  • 1 heaping tablespoon garlic chopped
  • 1/8 teaspoon dried red pepper flakes plus 1 large pinch
  • 1 squeeze fresh lemon juice to taste

Equipment

  • 10-inch oven-safe skillet
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Trim the broccoli and cut into bite-sized florets. Thinly slice the red onion. Chop the garlic.
  2. Heat 3 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the broccoli and cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Add the red onion and cook for another 3-4 minutes until softened. Stir in the garlic and red pepper flakes and cook for 1 minute more until fragrant.
  3. While the vegetables cook, whisk the eggs in a large bowl. Stir in the Parmigiano Reggiano, kosher salt, and black pepper.
  4. Pour the egg mixture evenly over the vegetables in the skillet. Cook on the stovetop for 2-3 minutes, until the edges begin to set.
  5. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and set in the center.
  6. Let the frittata rest in the skillet for 5 minutes before slicing. Drizzle with remaining olive oil and a squeeze of fresh lemon juice. Serve warm, with extra Parmigiano Reggiano if desired.

Notes

This frittata is versatile. You can add other vegetables like spinach or mushrooms, or even some cooked ham or bacon for extra flavor.

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