Affordable Eggs

I hope no one takes offense by this title who is struggling with infertility.  One of the main things I remember when I was going through infertility was that if my husband and I couldn’t keep humor as a part of our marriage, we were going to have a much bigger problems to navigate through as time went on.  Unfortunately, infertility drugs and treatments are ridiculously expensive.  I would like to share a recipe that I made often and still make because it’s so healthy and yummy.  Eggs contain iron and protein which are very important nutrients for fertility.  Broccoli is a great source of folate and fiber so I hope you will enjoy this recipe that blends these two foods together.  Enjoy!

Broccoli Frittata

Ingredients:

2 cups bite-sized broccoli florets

4 large eggs

1/2 cup whole milk

1/2 tsp salt

1/2 tsp ground pepper

1/2 red bell pepper, cut into 1/4 inch pieces

1/2 cup grated white Cheddar, divided

1 tablespoon grated Parmesan cheese, divided

1 tsp olive oil

1 tsp oregano

Optional: Add a handful of spinach for an added boost of zinc.  You can cook the spinach to have it wilt down some first or cut as it is into 1/4 inch pieces before adding in step 3.  If you add spinach, you may want to add a little more cheese if you are like me and don’t completely love spinach.  🙂

Serves 3-4

1.)  Bring a medium pot of water to a boil; add the broccoli and cook until tender, about 5 minutes.  Drain well.

2.)  Preheat the oven to 350 degrees F (180 degrees C).  In a large bowl, whisk the eggs, milk, salt, and pepper together in a large bowl.  Stir in the broccoli, red pepper, 1/4 cup of the Cheddar, and 1/2 tablespoon of Parmesan cheese.

3.)  Heat oil in a 12 inch ovenproof, nonstick frying pan over medium-high heat.  Pour the egg mixture into the pan and reduce heat to medium.  Cook for 3 minutes to set the bottom of the frittata.  Sprinkle with remaining Cheddar and Parmesan cheese.

4.)  Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffy, about 10-15 minutes.

5.)  Let cool for 5 minutes in the pan.  Then run a spatula around the edges and slide onto a large plate.  Cut into wedges and serve warm.

Let me know what you think and if you made any variations to try.

 

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