Broccoli and Cheddar Frittata
Makes 1 serving

INGREDIENTS
3 large, about 165 g Egg
2 whites, about 66 g Egg white
150 g Broccoli
30 g Reduced-fat cheddar
50 g Onion
5 g Olive oil
A small bunch, snipped Chives
To taste Salt
To taste Black pepper

METHOD
1. Cut the broccoli into small florets and boil for three minutes, then drain well.
2. Soften the onion in the oil in a small non-stick, ovenproof pan for five minutes. Add the broccoli and spread it out evenly.
3. Beat the eggs and whites with the chives, salt and pepper, pour over, and cook on a low heat for eight minutes until the edges are set and the middle is still loose.
4. Scatter the cheddar over and put the pan under a hot grill for two to three minutes until puffed and golden. Slide out and cut into wedges.

Contains milk and eggs.

RECIPE NOTES
Two extra whites lift the protein to 41 g without adding the fat of a fourth yolk.
Reduced-fat cheddar melts less prettily than full-fat but still browns under the grill, and at 30 g the difference is 45 kcal.

Full recipe: https://www.getfuel8.com/recipes/broccoli-cheddar-frittata
