Recipe by OneEye
This was my introduction to the concept of the frittata, from a Light Cuisine cookbook of my mother's. I have used every combination from the 6 eggs and 2 egg whites, to 4 eggs and a cup of egg substitute, to 2 cups of egg substitute, all with success (though it's a bit tastier with a real egg or two included).
- 14.79 ml olive oil
- 14.79 ml butter
- 1 medium onion, chopped
- 1 garlic clove, minced
- 59.14 ml chopped parsley
- 473.18 ml finely chopped broccoli
- 2.46 ml dry basil
- 59.14 ml grated parmesan cheese
- 1.23 ml salt
- 0.59 ml pepper
- 6 eggs
- 2 egg whites
Directions See How It's Made
- Heat oil and butter in a wide non-stick frying pan over medium heat. Add onion and cook, stirring often, until onion begins to soften (about 3 minutes).
- Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring often, until broccoli is bright green (about 3 minutes).
- Remove from heat and stir in salt, pepper, and 2 tablespoons of the cheese.
- In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli mixture.
- Spray a shallow 2 quart baking dish with cooking spray. Pour the broccoli mixture into the dish. Sprinkle evenly with the remaining Parmesan cheese.
- Bake, uncovered, in a 350 degree oven until frittata is firm in center when touched (25 to 30 minutes).