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–+ servings
A slice of a delicious egg bake with broccoli and red onion, part of 25 Genius Egg Recipes Ideas for Busy Weeknights.

Broccoli and Red Onion Frittata

A quick and flavorful frittata perfect for busy weeknights, featuring broccoli, red onion, and Parmigiano Reggiano.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
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 oven-safe skillet
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Trim the broccoli and cut into small florets. Thinly slice the red onion. Chop the garlic.
  2. In a large bowl, whisk together the eggs, Parmigiano Reggiano, kosher salt, and black 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 for 5-7 minutes, until tender-crisp. Add the sliced red onion and cook for another 3-4 minutes, until softened. Stir in the chopped garlic and red pepper flakes and cook for 1 minute more, until fragrant.
  4. 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.
  5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden. The center should no longer be jiggly.
  6. Let the frittata rest in the skillet for 5 minutes before slicing. Drizzle with additional olive oil, a squeeze of fresh lemon juice, and serve with extra Parmigiano Reggiano, if desired.

Notes

This frittata is versatile. Feel free to add other vegetables you have on hand, such as spinach, bell peppers, or mushrooms. For a spicier kick, increase the red pepper flakes.

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