Broccoli Cheese Frittata

Grated Parmesan cheese and broccoli florets and stems are added to a frittata to make the baked Italian omelet a good source of calcium.

  • Servings: 8
Broccoli Cheese Frittata

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2001

Ingredients

  • 2 heads broccoli (about 2 pounds)
  • 2 teaspoons unsalted butter
  • 2 small onions, peeled, cut into 1/2-inch pieces
  • 1 cup water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 large whole eggs
  • 9 large egg whites
  • 1/2 ounce grated Parmesan cheese (1/4 cup)
  • 2 ounces goat cheese (1/3 cup)
  • Cooking spray

Directions

  1. Preheat oven to 375 degrees. Cut broccoli stems into 1/2-inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch saute pan over medium heat. Add onions; cook until translucent, about 5 minutes. Add broccoli stems, and cook until they begin to soften, about 5 minutes. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.

  2. Wipe out pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat pan over medium-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese. Cook, without stirring, for 2 minutes. Transfer to oven; bake until top is golden brown and frittata is set, about 30 minutes. Let cool 1 minute before sliding out of pan. Serve hot or at room temperature.

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