3.5ozcheese100g/1 cup - Gouda/Gruyere/Cheddar/Feta
3cupsbroccoli florets (or baby spinach)200 g
1largered bell pepper (or cherry tomatoes)150 g
Preheat oven to 350 F.
Add 12 eggs to a large bowl, add salt and pepper and whisk until liquid. You have to whisk for quite a while but eventually, the snotty egg whites will dissolve and become liquid (see video).
Add grated or crumbled cheese to egg mixture and set aside.
Finely slice shallots and chop garlic. Cut broccoli into small florets, and dice bell pepper (if using). Set aside.
Preheat a dry cast iron pan over medium-low heat. Add a splash of olive oil to the hot cast iron pan, then add sliced shallots and garlic and sauté for about 30-60 seconds. Then add broccoli florets and diced bell pepper and sauté 4-5 minutes until the broccoli becomes bright green. Or add baby spinach and cherry tomatoes and sauté for only about 1 minute.
Add the egg/cheese mixture to the pan, remove from the stove, and place in the hot oven for approximately 20-25 minutes until lightly golden but not brown.
Remove from the oven and place on a heatproof surface for at least 10 minutes to let rest. Take a knife or similar to go along the edges of the frittata to remove from the pan, then take two spatulas to lift the whole frittata out and serve on a plate.
Top with diced avocado and chopped cilantro if desired and serve!