Yield: 8, 1 (4½ inch x 3 inch) square per serving


  • 12 medium eggs
  • 1½ pounds frozen broccoli florets
  • 4 ounces cheddar cheese
  • 2 medium white onions
  • Non-stick cooking spray
  • 1 tablespoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Optional Ingredients

  • ¼ cup fresh parsley leaves

Special Materials

  • 9×13-inch baking dish
  • Meat thermometer


  1. Preheat oven to 350°F.
  2. Bring a large pot of water to a boil.
  3. Using a fork or whisk, whip eggs in a large mixing bowl until well blended.
  4. Add the broccoli florets to the boiling water and briefly boil for 30 seconds, then use a colander to drain.
  5. Grate the cheddar cheese.
  6. Peel, rinse, and dice onions.
  7. Coat medium frying pan with non-stick cooking spray. Sauté onions over medium-high heat until soft and transparent, about 5 minutes.
  8. Coat 9×13 baking dish with non-stick cooking spray.
  9. Layer ingredients in the baking dish in the following order: onions, broccoli, eggs, cheddar cheese, dill, salt, and black pepper.
  10. Bake until eggs are firm and cheese is melted, about 35 minutes, or until thermometer inserted in middle reads 160°F.
  11. Garnish with rinsed and chopped parsley, if using.

Notes: Add any of your favorite vegetables in this recipe. If using frozen vegetables, follow step 4 to briefly boil. If using fresh, steam until crisp-tender before layering with other ingredients. Cooked frittata can be cut into portions and frozen for future meals. Try egg substitute instead of eggs, if desired.

Recipe provided by: Chef Arthur Birnbaum – Ithaca, N.Y.

Courtesy of Share Our Strength’s Cooking Matters

Recipe By: Cooking Matters Colorado