Broccoli and Cheese Frittata
with spinach, orange, pomegranate seed salad

Name: Broccoli and Cheese Frittata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 oz Broccoli, fresh or frozen, chopped; 8 Eggs; 1/2 cup Cheese, shredded Mexican blend; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Oil, cooking; 4 Tbsp Yogurt, plain or Greek; 1 Tbsp Vinegar, balsamic; 2 tsp Maple syrup; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 1 Oranges, peeled and sliced into wedges; 5 oz Spinach, baby (sub other salad greens); 1/4 cup Pomegranate seeds (look for these already removed from their shell in the refrigerated produce section); 1/4 cup Almonds, sliced

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

Broccoli and cheese are a classic pair, but instead of putting them in a sandwich, we combine them in this savory frittata. The festive side salad reminds us of the holidays with bright pops of color from oranges and pomegranate seeds.

Ingredients

Metric

Servings:

Broccoli and Cheese Frittata:

Broccoli, fresh or frozen - 6 oz , chopped
Eggs - 8
Cheese, shredded Mexican blend - 1/2 cup
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Oil, cooking - 1 Tbsp
Yogurt, plain or Greek - 4 Tbsp

Spinach Salad with Pomegranate Seeds and Almonds:

Vinegar, balsamic - 1 Tbsp
Maple syrup - 2 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp
Oranges - 1 , peeled and sliced into wedges
Spinach, baby - 5 oz (sub other salad greens)
Pomegranate seeds - 1/4 cup (look for these already removed from their shell in the refrigerated produce section)
Almonds, sliced - 1/4 cup

Prep

Broccoli - If not using frozen, chop into bite-sized pieces. Place into a microwave-safe container, cover with a damp paper towel, and microwave for 1.5 minutes.
Eggs - Whisk eggs and fold in cheese, salt and black pepper.

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Make

Heat oven to 425F / 218C. (Note: If making more or less than 4 servings, consider making mini frittatas in a muffin pan sprayed with nonstick cooking spray.)
Heat 9" to 10" (22.5 to 25cm) skillet over medium heat. Add cooking oil and then broccoli to heated oil. Saute until any excess liquid has cooked off and broccoli is warmed through, ~1 minute if using pre-cooked fresh broccoli and ~2 minutes if using frozen broccoli.
Pour egg mixture over vegetables (if making in a muffin tin, transfer vegetables to muffin tin and then pour egg mixture over top). Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes (12 to 15 minutes for muffin tin frittatas), until a knife comes out clean.
While frittata cooks, whisk together vinegar, maple syrup and mustard. Whisk while adding olive oil. Slice oranges into segments.
Just before serving, toss vinaigrette with orange segments, spinach, pomegranate seeds and almonds.
Slice frittata and serve with yogurt on top. Enjoy with salad on the side.

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