Name: Broccoli-Cauliflower Frittata with Italian Cheese & Basil Pesto
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ¾ cup basil pesto; 1 ½ (510 g) bags broccoli florets; 18 eggs; 3 (340 g) bags frozen, riced cauliflower; 3 cloves garlic; 1 ½ cups shredded cheese, Italian blend; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; salt

Broccoli-Cauliflower Frittata with Italian Cheese & Basil PestoBroccoli-Cauliflower Frittata with Italian Cheese & Basil Pesto — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

¾ cup basil pesto

1 ½ (510 g) bags broccoli florets

18 eggs

3 (340 g) bags frozen, riced cauliflower

3 cloves garlic

1 ½ cups shredded cheese, Italian blend

1 ½ medium yellow onions

black pepper

extra virgin olive oil

salt

Instructions

Peel, halve, and small dice onions. Peel and mince garlic.

Preheat a large ovenproof skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion, garlic, cauliflower, and broccoli; cook, stirring occasionally, until starting to soften, 5-7 minutes.

Meanwhile, place eggs, salt, and pepper in a large bowl; whisk to combine.

Preheat oven to broil on high and position rack in the upper third of the oven.

When the veggies are done, reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-6 minutes.

Sprinkle cheese over the frittata. Place in the oven and broil until top is set and cheese is melted, about 4 minutes. Remove from oven.

To serve, cut frittata into wedges and divide between plates; top with pesto. Enjoy!

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