Creamy macaroni, cheddar, and tender broccoli meld in a golden frittata ideal for easy brunch or dinner.
# Components:
→ Pasta and Cheese
01 - 1 cup uncooked elbow macaroni
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup whole milk
→ Vegetables
05 - 1 1/2 cups broccoli florets, chopped into bite-size pieces
06 - 1 small onion, finely diced
→ Eggs and Seasonings
07 - 6 large eggs
08 - 1/4 cup heavy cream
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon smoked paprika (optional)
→ For Cooking
12 - 2 tablespoons unsalted butter or olive oil
# Preparation Steps:
01 - Set oven temperature to 375°F and allow to preheat.
02 - Boil elbow macaroni in salted water following package directions until al dente. Drain thoroughly and set aside.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until just tender but bright green. Drain and reserve.
04 - In a 10 to 12-inch ovenproof skillet, melt butter over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
05 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, salt, ground black pepper, and smoked paprika.
06 - Add drained macaroni, shredded cheddar cheese, grated Parmesan, and steamed broccoli to the egg mixture. Fold gently to combine evenly.
07 - Pour mixture into the skillet over the sautéed onion and stir briefly to distribute ingredients.
08 - Cook over medium heat for 4 to 5 minutes, running a spatula around the edge until edges are set but center is still slightly loose.
09 - Transfer skillet to preheated oven. Bake for 15 to 18 minutes until fully set and lightly golden on top.
10 - Allow frittata to cool for several minutes, then slice and serve warm.
