Red and Green Frittata
Eggs have protein and iron, important nutrients for fertility. Broccoli is a good source of folate and fibre. This baked frittata, full of colourful vegetables, is a delicious way to eat them, for brunch or a light lunch or supper.
6 cups (1.4 liters) bite-size broccoli florets*
8 large eggs*
1/4 cup (60 ml) milk
1/4 teaspoon (1.25 mL) salt
1/4 teaspoon (1.25 mL) freshly ground pepper
1 red bell pepper, cut into 1/4-inch (6 mm) thick slices
1 cup (4 ounces or 113 grams) grated white Cheddar or fontina cheese, divided
4 tablespoons (60 mL) grated Parmesan cheese, divided
2 teaspoons (10 mL) olive oil
Bring a large pot of water to a boil; add the broccoli and cook until just tender, about 3 minutes. Drain well.
Preheat the oven to 350°F (180°C). In a large bowl, whisk the eggs, milk, salt, and pepper together in a large bowl. Stir in the broccoli, red pepper, 3/4 -cup (36 ounces) of the Cheddar, and 3 tablespoons (45 ml) of the Parmesan cheese.
Heat the oil in a 12-inch (305 mm) ovenproof nonstick frying pan over medium-high heat. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 3 minutes to set the bottom of the frittata. Sprinkle the top with the remaining 1/4 -cup of the Cheddar (12 ounces) and 1 tablespoon (15 ml) Parmesan cheese.
Transfer the pan to the oven and bake until the frittata is set in the centre and slightly puffy, about 15 minutes.
Let cool for 5 minutes in the pan, and then run a spatula around the edges and slide onto a large plate.
Serves 6 to 8