Keto Broccoli and Cheddar Frittata RECIPE

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To make this homemade cheddar broccoli frittata recipe, simply:

Prepare the vegetables: Chop up the onion, garlic, and broccoli and set aside.
Prepare the eggs: Whisk together the eggs, almond milk, and some S&P in a bowl.
Sauté the vegetables: Cook the onion, garlic, and broccoli in a bit of oil in an oven-safe pan.
Add the eggs and cheese: Pour the egg mixture into the pan and sprinkle the cheese over top.
Bake: Place the pan in the oven and bake until set.

INGREDIENTS

8 large eggs
1/2 cup unsweetened almond milk
Salt and freshly ground black pepper
1 tablespoon olive oil
1 yellow onion, diced
1 clove garlic, minced
1 broccoli crown, cut into florets
1/2 cup shredded cheddar cheese
INSTRUCTIONS

Preheat the oven to 350ºF.
In a large mixing bowl, whisk together the eggs and milk. Season generously with salt and pepper. Set aside.
In a large oven-safe skillet or frying pan, heat the oil over medium heat. Add the onion and cook for 3-4 minutes until slightly softened.
Add the garlic and cook for a minute further until fragrant.
Add the broccoli and cook for 1-2 minutes, until bright green in color.
Pour the egg mixture into the pan and top with the cheddar cheese.
Bake for 12-15 minutes until the eggs have set. Serve immediately.

NOTES

I highly recommend using organic, pasture-raised eggs in this recipe for maximum health benefits.
Leftovers can be stored in the refrigerator for up to five days or in the freezer for up to three months.