Dinner in 15 minutes: Broccoli and Cheese Frittata

So, my husband works a second job two nights a week. On these nights, when it’s just me and the little boys, I like to do quick and easy dinners that don’t take my attention away from the children for too long. It would be super simple to open a box of something and dump it on a plate, or run through the drive-through on the way home, but I really try to avoid doing either of those things as much as possible.

Tonight, I looked in the fridge and saw this – basically empty. Well, at least there were some eggs, some milk and some cheese. I also had some broccoli in the freezer – not much (a little more than a cup, but a lot of it was just broccoli crumbs) – but it was enough. Broccoli is the four-year-old’s favorite vegetable, which I realize is weird, and he was excited to see me taking it out. In fact, he started eating frozen bits of broccoli off the counter as I was chopping it up. Again, I realize this is not normal.

I decided a frittata was the best use of these ingredients – simple, quick and full of protein. The great thing about a frittata is that it is very versatile. No broccoli? Use spinach instead. I’ve even done them with leftovers. Got some leftover chicken? Chop it up and throw it in there (although my friend Molly would insist that eggs and chicken are a paradoxical combination that should never be seen together in the same dish). No chicken – how about ham? Got salsa? Throw that in too! It really is a forgiving dish and the options are truly limitless.

Here’s what mine entailed (this recipe serves 2 – one adult and one child):

3 eggs
2 T milk
1 cup chopped frozen broccoli
2 oz. finely shredded cheddar cheese
1 T vegetable oil or butter
pinch salt

Chop frozen broccoli and put in microwave to thaw for about a minute. While this is thawing, whisk together the eggs and milk along with a pinch of salt. When the broccoli has thawed, add it to the egg mixture along with the cheese – stir to combine.

Heat an 8-inch non-stick oven-safe skillet over medium-low heat. Add cooking fat (oil or butter) and swirl to coat bottom and sides of pan. Pour egg mixture into the pan and let it cook on the stove top for 10 minutes, or until the bottom has set. The top will still be loose.

Turn on the broiler in your oven and place the skillet on a rack in the middle of the oven. Let it cook the rest of the way under the broiler – about five minutes. It should be slightly brown on top and fully set in the middle.

For the boy, I cut half of it into bite-sized pieces and served it with a side of home-made whole wheat toast. He ate every last bit of it (well, except for the part of his toast that I burned….).

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