Instructions

• Preheat the oven to 400°F (200°C). Use an oven-safe nonstick skillet or a well‑seasoned cast‑iron skillet (about 10 inches recommended).
• Place 2 cups broccoli florets and 1/2 cup water in a medium saucepan. Bring to a boil, cover, and steam for about 4 minutes, until the broccoli is bright green and tender. Drain in a colander and shake off excess liquid.
• In a medium bowl, beat 6 eggs with 1 tablespoon milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined and slightly frothy. Set aside.
• Put the drained broccoli in an even layer in the prepared skillet.
• Sprinkle 1 cup grated aged sharp cheddar evenly over the broccoli.
• Add 2 tablespoons chopped fresh dill to the beaten eggs and rewhisk until the dill is incorporated.
• Pour the egg-and-dill mixture evenly over the broccoli and cheese, tilting the skillet as needed to distribute the eggs.
• Cook the skillet over medium heat for about 2 minutes, until the edges of the eggs begin to set and brown slightly.
• Sprinkle 1/2 teaspoon smoked paprika evenly over the top of the eggs.
• Transfer the skillet to the preheated oven and bake for about 10 minutes, until a knife inserted in the center comes out clean and the frittata is set.
• Remove the skillet from the oven and let the frittata cool for a few minutes (it will deflate slightly as it cools). Slice and serve.