Broccoli cheese frittata
Instructions:
- 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
- Cooking spray
- 3 large whole eggs
- 9 large egg whites
- 1/2 ounce grated Parmesan cheese (1/4 cup)
- 2 ounces goat cheese (1/3 cup)
- Preheat the oven to 375F. Cut the broccoli stems into 1/2-inch pieces, and cut the florets into 1-inch pieces; set aside. Melt the butter in a 12-inch saute pan over medium heat. Add the onions; cook until translucent, about 5 minutes. Add the broccoli stems, and cook until they begun to soften, about 5 minutes. Add the florets and water, and cook until the broccoli is tender and the liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.
- Wipe out the pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat the pan over medium-high heat. Fold the Parmesan and the broccoli mixture into the eggs. Add to the pan; dot the top with goat cheese. Cook, without stirring, for 2 minutes.
- Transfer to the oven; bake until the top is golden brown and the frittata is set, about 30 minutes. Let cool 1 minute before sliding out of the pan. Serve hot or at room temperature.