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Preheat a large ovenproof skillet over medium-high heat.
While the skillet heats up, peel, halve, and small dice onion. Peel and mince garlic.
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, about 5 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, about 5 minutes.
Sprinkle cheese over the frittata. Place in the oven and broil until top is set and cheese is melted, 3-4 minutes. Remove from oven.
To serve, cut frittata into wedges and divide between plates; top with pesto. Enjoy!
Preheat a large ovenproof skillet over medium-high heat.
While the skillet heats up, peel, halve, and small dice onion. Peel and mince garlic.
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, about 5 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, about 5 minutes.
Sprinkle cheese over the frittata. Place in the oven and broil until top is set and cheese is melted, 3-4 minutes. Remove from oven.
To serve, cut frittata into wedges and divide between plates; top with pesto. Enjoy!