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–+ servings
A slice of broccoli and red onion frittata, a delicious egg recipe, on a plate with a fork.

Broccoli and Red Onion Frittata

A quick and easy frittata perfect for busy weeknights, featuring broccoli, red onion, and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
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 (1-pound) head of broccoli 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 ovenproof skillet

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Trim the broccoli and cut into 1-inch florets. In a 10-inch ovenproof skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the broccoli and cook, stirring occasionally, until tender-crisp, about 5 minutes. Add the red onion and cook for another 3 minutes. Stir in the garlic and red pepper flakes and cook for 1 minute more, until fragrant.
  3. While the vegetables cook, whisk the eggs, Parmigiano Reggiano, salt, and pepper in a large bowl. Stir in the remaining 4 tablespoons of olive oil and the lemon juice.
  4. Pour the egg mixture over the vegetables in the skillet. Cook on the stovetop over medium heat until the edges begin to set, about 3-4 minutes.
  5. Transfer the skillet to the preheated oven and bake until the frittata is set and lightly golden, about 15-20 minutes.
  6. Let the frittata cool slightly before slicing. Serve warm, with extra Parmigiano Reggiano and olive oil, if desired.

Notes

This frittata can be enjoyed warm or at room temperature. It is also great for leftovers.

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