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–+ servings
A slice of broccoli and red onion frittata, a delicious egg recipe for busy weeknights.

Broccoli and Red Onion Frittata

This frittata is a quick and flavorful meal perfect for busy weeknights. It uses simple ingredients and comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Frittata
  • 10 large eggs
  • 2 1/2 tablespoons grated Parmigiano Reggiano plus more for serving
  • 1 teaspoon kosher salt plus more
  • 40 turns black pepper from a mill
  • 7 tablespoons extra-virgin olive oil divided, plus more for serving
  • 1 medium head of broccoli (1-pound) (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

Method
 

  1. Preheat your oven to 375°F (190°C). Trim the broccoli and cut into small florets. Thinly slice the red onion. Chop the garlic.
  2. Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the broccoli florets and cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Add the sliced red onion and cook for another 3-4 minutes until softened. Stir in the chopped garlic and red pepper flakes and cook for 1 minute more until fragrant.
  3. While the vegetables cook, whisk together the eggs, Parmigiano Reggiano, kosher salt, and black pepper in a large bowl. Stir in the lemon juice.
  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 and bake for 10-15 minutes, or until the frittata is set and lightly golden. If needed, you can add more olive oil to the pan before pouring in the egg mixture.
  6. Let the frittata cool slightly in the skillet before slicing and serving. Drizzle with extra-virgin olive oil and sprinkle with additional Parmigiano Reggiano, if desired.

Notes

This frittata is delicious served warm or at room temperature. It makes for great leftovers and can be enjoyed for breakfast, lunch, or dinner.

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