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Who says dieting has to be dull?

Recipe Credit: Ellie Krieger



  • 8 large eggs
  • 2 teaspoons olive oil
  • 1 small red onion, sliced (about 1 cup)
  • 2 cups chopped cooked broccoli
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup shredded extra-sharp Cheddar (2 ounces)


  • Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
  • In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
  • Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
  • Cut the frittata into 8 wedges and serve.
  • Nutritional Analysis Per Serving Calories 215
  • Total Fat 12g Saturated Fat 4.5g
  • Cholesterol 227mg Sodium 385mg
  • Carbohydrates 11g Protein 17g
  • Fiber 3.5g

Categories: Breakfast 

Author Credit: Ellie Krieger

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