3 Ingredient Broccoli Cheddar Frittata

I've posted about frittatas in the past (check out this taco frittata) and I've got another one for you...this time only THREE INGREDIENTS!  I love frittatas for many reasons but my top three are:

• They're quick and easy.
• They're a simple way to get protein and veggies in one serving.
• Frittata is just a fun word to say. :)

This one came about because I had two things sitting in my fridge that I wanted to use up...broccoli and liquid egg whites.  Now, don't scoff at the liquid egg whites.  I know some of you are thinking "gross" and honestly I used to have that same opinion about them.  But I gave them a try since it was easier and more cost effective than using my whole eggs and tossing the yolks.  The key to the liquid egg whites is seasoning them and mixing them with other flavors!  

And by no means am I hating on the whole egg.  You can make this recipe with whole eggs if you'd like.  I eat whole eggs on the regular and love them!  I just needed to use up these egg whites.

I decided to keep it simple for this one and combine a classic flavor combination...broccoli and cheddar.  Yum!

Ingredients:

• 1 large head of broccoli
• 1 16 oz. container of liquid eggs whites 
• PRO TIP: If egg whites freak you out, you can by the version that are colored yellow with spices to make it look like whole eggs.  This is what I used which is why my frittata has that nice yellow egg color.
• 1/2 cup-ish of freshly grated sharp cheddar cheese
• PRO TIP: Use more or less of the cheese depending on your personal tastes.  I tried to keep it reasonable but also allowed myself the indulgence since I was cooking with pure protein and vegetable.  Some healthy fat from the cheese is good for you!  Also, feel free to use the pre-shredded cheese.  I had block cheese on hand so I grated it up (it tastes so much better than the pre-shredded stuff!)
• "Free Ingredients": I don't count these in my formal ingredient list since they're always on hand and in most people's kitchens...extra virgin olive oil, salt and pepper.

Instructions:

• Preheat the oven to 350 degrees.
• Chop the broccoli into small pieces.
• Heat a 10" oven safe, non-stick skillet over medium high.
• Pour in about a tablespoon of EVOO.
• Drop your broccoli into the skillet and sautee until soft, about 5 minutes.
• In a separate bowl, mix the carton of egg whites with the cheese (reserve some cheese if you want to top the frittata with it).  Season with salt and pepper (feel free to add other spices if you'd like...cayenne, garlic powder, paprika, etc.)
• Turn your pan to medium and pour in the egg white and cheese mixture, covering all the broccoli.
• Don't mess with the pan.  Let it cook a few minutes on the stove top.  Add an extra sprinkle of cheese if you prefer.
• Transfer the skillet to the oven and cook until the eggs are set and "poufy", about 10 minutes.
• PRO TIP: The middle shouldn't jiggle and you can test by inserting a toothpick into the eggs.  If it comes out clean, it's done.

I like to eat this hot but you can also eat it room temp or from the fridge.  This is a great breakfast, lunch or dinner on it's own but you can also serve with some fresh fruit, a salad or an additional protein if you want a larger meal.