Baked Broccoli Frittata

Name: Baked Broccoli Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 frittata, 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, chopped; 1 garlic clove, minced; 1/4 cup chopped parsley; 2 cups finely chopped broccoli; 1/2 teaspoon dry basil; 1/4 cup grated parmesan cheese; 1/4 teaspoon salt; 1/8 teaspoon pepper; 6 eggs; 2 egg whites

(5)

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).

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READY IN: 45mins

SERVES: 6

YIELD: 1 frittata

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

tablespoon butter
1

medium onion, chopped
1

garlic clove, minced
¹⁄₄

cup chopped parsley
2

cups finely chopped broccoli
¹⁄₂

teaspoon dry basil
¹⁄₄

cup grated parmesan cheese
¹⁄₄

teaspoon salt
¹⁄₈

teaspoon pepper
6

eggs
2

egg whites

DIRECTIONS

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).

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