Broccoli and cheese pan, low-carb

Ingredients for 2 servings:

• 400 g broccoli
• 1 onion(s)
• 50 g cheese, any kind
• some olive oil
• 3 eggs
• some parsley, optional
• 1 chili pepper(s), optional
• e.g. salt and pepper
• some paprika powder, hot

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

simple, fast

Remove the broccoli florets from the stalk, wash them, and cut them into bite-sized pieces. Dice the onion and coarsely grate the cheese (if it isn’t already grated). Mix the eggs in a bowl with a fork. This creates a nice marbled texture. Sauté the broccoli and onions in a little olive oil in a pan with the lid closed and over medium heat for about 5 minutes. Add the eggs to the pan and let them set for 1-2 minutes. Now add the cheese. Tip: I always add a chili and some parsley to the frittata for a tangy, fresh flavor. Season with salt and pepper and sprinkle with paprika. Let everything set for about 15 minutes over low heat, until the top of the frittata is no longer wobbly, but firm and airy. Alternatively, you can also set the frittata in a hot oven at 200°C (top/bottom heat) for about 5 minutes.