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A golden-brown broccoli frittata in a skillet, a slice served on a plate with lemon. A quick and delicious egg recipe idea.

Broccoli and Red Onion Frittata

A quick and easy frittata perfect for busy weeknights, featuring broccoli, red onion, and Parmigiano Reggiano.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
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
  • 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 and chop the garlic.
  2. In a large bowl, whisk together the eggs, Parmigiano Reggiano, salt, and pepper until well combined.
  3. Heat 3 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.
  4. Stir in the chopped garlic and red pepper flakes and cook for 1 minute more until fragrant.
  5. 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.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.
  7. 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 delicious served warm or at room temperature. It makes for excellent leftovers and can be enjoyed for breakfast, lunch, or a light dinner.

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