Ingredients
8 large eggs
2 cups fresh broccoli florets, chopped into small pieces
1 cup shredded sharp cheddar cheese
1/4 cup butter, melted
1/4 cup olive oil
1/2 cup milk or half-and-half
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in an oven-safe skillet over medium heat
Add broccoli and sauté for 3-4 minutes until slightly softened
Push broccoli to the sides and melt butter in the center
Cook onion and garlic in the butter for 1-2 minutes until fragrant
Whisk eggs, milk, salt, and pepper in a bowl and pour into the skillet
Stir the mixture evenly into the dish and let it simmer for 2 minutes
Top with shredded cheddar and transfer the skillet to the oven
Bake for 20-23 minutes until the center is firm and the top is golden
Let rest for 10 minutes before slicing into 6 wedges
Notes
Use half-and-half for a richer texture
Store leftovers in an airtight container for up to 3 days
The recipe is naturally halal-friendly and acceptable for non-alcoholic diets
Sautéing broccoli before baking reduces moisture release
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wedge
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg