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Baked Broccoli Frittata

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“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).”
READY IN:
45mins
SERVES:
6
YIELD:
1 frittata
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring often, until broccoli is bright green (about 3 minutes).
  3. Remove from heat and stir in salt, pepper, and 2 tablespoons of the cheese.
  4. In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli mixture.
  5. Spray a shallow 2 quart baking dish with cooking spray. Pour the broccoli mixture into the dish. Sprinkle evenly with the remaining Parmesan cheese.
  6. Bake, uncovered, in a 350 degree oven until frittata is firm in center when touched (25 to 30 minutes).

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