A 25-Minute Meal That Tastes Like a Weekend Brunch!
Let’s be real: finding a meal that’s lightning-fast, packed with protein, and genuinely exciting can feel like a challenge. Enter this vibrant Edamame and Cilantro Frittata! It’s the answer to your busy weeknight prayers and your lazy weekend brunch dreams. We’re talking fluffy eggs infused with fresh green onions and cilantro, studded with a savory Italian cheese blend, and topped with the delightful pop of edamame and sweet carrot ribbons. It’s a complete, satisfying, and beautiful dish that comes together in less than 30 minutes. Get ready to impress yourself (and anyone else lucky enough to get a slice!).
Ingredients
• 8 large eggs
• 1/3 cup / 80 ml water
• 1/4 cup / 15 g finely chopped green onions (from about 2 stalks)
• 1/4 cup / 15 g snipped fresh cilantro, plus extra sprigs for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup / 4 oz / 113 g shredded Italian cheese blend
• 1 cup / 155 g frozen shelled edamame, thawed
• 1 medium carrot, shredded or cut into ribbons
• Shaved Parmesan cheese, for serving (optional)
Instructions
1. Position an oven rack 3 to 4 inches from the heat source and preheat the broiler. In a medium bowl, whisk together the eggs, water, chopped green onions, snipped cilantro, salt, and pepper until the mixture is uniform and slightly frothy. Set aside.
2. Heat the olive oil in a large (10-inch) broiler-proof skillet over medium heat. Once the oil shimmers, pour in the egg mixture. Allow it to cook, undisturbed, for a couple of minutes until the edges begin to set.
3. Using a heat-proof spatula, gently run it around the edge of the skillet, lifting the cooked portion to allow the uncooked egg from the center to flow underneath. Continue this process until the frittata is mostly set, with just a slightly moist, glossy surface remaining.
4. Sprinkle the shredded Italian cheese blend evenly over the top. Carefully transfer the skillet to the oven and broil for 1 to 2 minutes, watching it like a hawk, until the cheese is melted, bubbly, and lightly golden.
5. Remove the skillet from the broiler and let it rest for a minute. Cut into wedges and serve warm, topped with the thawed edamame, carrot ribbons, and fresh cilantro sprigs. If desired, finish with a sprinkle of shaved Parmesan cheese.
Nutritional Information
• Per Serving: 306 calories
• Total Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 443 mg
• Sodium: 482 mg
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 23 g
Pro Tips
• Use a well-seasoned cast iron or a quality oven-safe non-stick skillet to ensure the frittata releases easily.
• For a creamier texture, you can substitute the water with an equal amount of whole milk, half-and-half, or unsweetened plant-based milk.
• If you forget to thaw the edamame, simply place it in a colander and run warm water over it for a minute. Pat dry before using.
• Customize it with other vegetables! Add a cup of sautéed spinach, mushrooms, or diced bell peppers to the skillet before pouring in the egg mixture.
FAQ
Q: Is this edamame frittata a good source of vegetarian protein
A: Absolutely! This frittata is a fantastic source of vegetarian protein. Each serving packs about 23 grams of protein, primarily from the combination of eggs, cheese, and edamame, making it a complete and satisfying meal.
Q: Can I make this frittata dairy-free
A: Yes, you can easily make this frittata dairy-free. Simply substitute the Italian cheese blend and optional Parmesan with your favorite dairy-free shredded and shaved cheese alternatives. You can also use an unsweetened plant-based milk instead of water for a creamier texture.
Q: How should I store leftover frittata
A: Store any leftover frittata in an airtight container in the refrigerator for up to 3-4 days. It’s delicious served cold, at room temperature, or gently reheated in a microwave or a low-temperature oven until just warm.
Q: What other vegetables can I add to this meatless frittata
A: This recipe is very versatile! For more veggie power, you can add about a cup of other vegetables like sautéed spinach, mushrooms, diced bell peppers, or zucchini. We recommend cooking them in the skillet first to release excess moisture before you pour in the egg mixture.
