I love making frittatas because they’re essentially giant omelets you can serve at once for everyone to enjoy! They are usually baked in cast iron skillets, then sliced and served with your choice of sides. This is one of my favorite things to make for breakfast because it serves lots of people and requires minimal effort!

 Ingredients:

12 Large Eggs

½ Cup (118mL) Milk

¾ Tsp (2g) Salt

½ Tsp (1g) Pepper

1 1/2 Tsp (2g) Chopped Thyme Leaves

1/4 Tsp Garlic Powder

1 1/2 Cups (135g) Broccoli Florets, Chopped

1 Cup (83g) Freshly Grated Cheddar Cheese

Directions:

1.     Preheat oven to 400 Degrees F (205 C) and heat a pot of water on the stove to bring it to a boil. 

2.     While the water is coming to a boil, chop the broccoli into small florets. Once the water reaches a boil, put 1 Tbs of salt in the water, then drop the broccoli into the water and cook for 1 minute. This is called blanching and will slightly cook the broccoli and give it a vibrant green color. Putting raw broccoli in the frittata won’t give the broccoli enough time to cook all the way. Have a large bowl with ice water with another tbs of salt in it ready to the side. 

3.     Once the broccoli has cooked for about a minute and is bright green, use a slotted spoon to remove it from the boiling water and place it in the ice water to stop the cooking and set the color. Once the broccoli has cooled in the water, remove it to a paper towel to let it dry. 

4.     In a large bowl, combine the eggs, milk, salt, pepper, thyme and garlic with a whisk until really well mixed. Heat a 9-inch greased cast iron skillet over medium heat on the stove. 

5.     Once the cast iron skillet is hot, whisk the cheese into the egg mixture and pour the eggs into the hot pan, then sprinkle the broccoli over the top, you can even make a pattern with it!

6.     Bake for 15-20 minutes or until the top is puffed and light golden brown. Once you remove it from the oven, you can top with flaky sea salt and additional cheddar if desired. Serve immediately.