1 small, thinly sliced (about 1 c) uncooked onions
1 pinch kosher salt
1 pinch black pepper
2 cups chopped cooked broccoli
1 tbsp olive oil
½ cups Weight Watchers reduced fat Mexican style cheese
Instructions:
Preheat oven to 400°F; position rack in middle of oven.
In a large bowl, whisk together eggs; set aside.
In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.
Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center).
Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.
Serving size: 1 wedge
","published":"2019-01-21T18:49:59.000Z","updated":"2019-01-22T16:38:08.000Z","summary":"A filling and tasty way to start the day from Angela Parris and WW.","affiliate":{"_id":"5c784a0c4961cb23ad330098","callSign":"kotv","origin":"https://www.newson6.com"},"contentClass":"recipes","createdAt":"2020-02-01T19:19:13.653Z","updatedAt":"2022-03-31T19:34:01.233Z","__v":2,"show":true,"link":"/story/5e35cf312f69d76f6201645c/broccoli-and-cheddar-frittata","hasSchedule":false,"id":"5e35cf312f69d76f6201645c"};
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