A delightful frittata featuring broccoli and a blend of cheeses, perfect for a hearty brunch.
Melt the butter in a skillet over medium heat.
Ensure the butter doesn't brown for a cleaner flavor.
Add the chopped onion to the skillet and sauté until translucent.
Stir occasionally to prevent the onions from burning.
Add the broccoli florets to the skillet and cook until tender-crisp.
Cover the skillet briefly to steam the broccoli for even cooking.
In a mixing bowl, whisk together the eggs, cheddar cheese, parmesan cheese, salt, and white pepper.
Whisk vigorously to incorporate air for a fluffier frittata.
Fold the cooked broccoli and onions into the egg mixture.
Let the broccoli cool slightly before mixing to avoid cooking the eggs prematurely.
Pour the mixture into a buttered pie pan.
Use a non-stick pie pan for easier removal.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the frittata rest for 5 minutes before slicing and serving.
Resting allows the frittata to set and makes slicing easier.
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