This is a simple frittata inspired by another one of my favorite basic quiche recipes. I think this is a good example of how very simple can be very good.
Just a couple of quick notes. Be sure to cut up the broccoli florets into nice, very small pieces. Remember that the frittata is not that thick. Sticking out above the top of the eggs is ok, but you don’t want large pieces of broccoli overwhelming the eggs. In addition, I strongly encourage you to use sharp cheddar cheese. I think that the tangy flavor really makes this frittata.
Broccoli and cheddar frittata
1 heaping cup small broccoli florets, 3/4-inch or less
2/3 cup shredded sharp cheddar cheese plus a little more for the top
Drop broccoli florets in boiling water. Cook for 1 minute. Drain and rinse with cold water.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of egg mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the broccoli and cheddar into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.