Ingredients

The following ingredients have 8 Servings
  • ¼ cup small fresh broccoli florets
  • 2 large egg yolks
  • 1 tablespoon whole milk
  • 1 teaspoon Cabot Plain Greek Yogurt
  • 1 teaspoon Cabot Unsalted Butter
  • 5 ounce Cabot Sharp Cheddar, grated (2 tablespoons)

Instruction

  • COMBINE broccoli with about ¼ cup water in a small saucepan over medium-high heat; cover pan and let steam until bright green and just starting to get tender. Drain immediately and rinse under cold water.
  • WHISK egg yolks, milk and yogurt until foamy in medium bowl; stir in broccoli.
  • In small nonstick skillet, melt butter over medium heat; add broccoli-egg mixture and reduce heat to low.
  • COOK, lifting edges of frittata with spatula to allow uncooked egg to run underneath, until eggs are almost all set, about 5 minutes.
  • SPRINKLE with cheese and cover skillet; let frittata continue to cook for a minute or two until egg is completely set and cheese is melted. Let cool and cut into wedges.