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
Photography: Lisa Hubbard
Source: Martha Stewart Living, May 2001
- 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
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.
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.