Cheddar and Broccoli Breakfast Frittata

1. 1

   Place a rack in the middle of the oven and preheat to 400 degrees F (200 degrees C).

2. 2

   In a bowl, whisk together the eggs, cream, smoked paprika, salt, and pepper. Set aside.

3. 3

   Melt the butter in a 12-inch nonstick, oven-safe skillet over medium-high heat until it bubbles. Add the chopped onion and cook until softened, 1 to 2 minutes. Add the chopped broccoli and cook, stirring occasionally, about 2 minutes. Add the potatoes and cook, stirring occasionally, about 2 minutes. Lightly season the vegetables with additional salt and pepper.

4. 4

   Gently press the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle the cheese over the vegetables, then add the bacon.

5. 5

   Pour the egg mixture into the skillet and gently shake to remove any gaps around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.

6. 6

   Bake in the preheated oven for 8 to 10 minutes. Check doneness by slightly cutting the center with a knife; the eggs should not be runny enough to fill the cut. Let cool in the skillet for 5 minutes before serving.

• Calories 235.34 kcal Moderate
• Protein 11.88 g Good Source
• Carbs 10.22 g Moderate
• Total Fat 16.54 g High
• Saturated Fat 8.32 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 188.86 mg High
• Sodium 268.56 mg Moderate
• Fiber 1.31 g Low Source
• Sugar 0.89 g Low Source
• Added Sugar 0.04 g Low Source
• Calcium 201.3 mg Moderate
• Iron 0.94 mg Low Source
• Potassium 203.56 mg Low Source
• Vitamin A 115.18 mcg_rae Moderate
• Vitamin C 21.77 mg Good Source
• Vitamin D 2.8 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Onions 🧅