BAKED BROCCOLI FRITTATA

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Baked Broccoli Frittata image

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).

Provided by OneEye

Categories     Breakfast

Time 45m

Yield 1 frittata, 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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).

Nutrition Facts : Calories 151.6, Fat 10.3, SaturatedFat 3.8, Cholesterol 194.8, Sodium 279.1, Carbohydrate 4.7, Fiber 1.2, Sugar 1.6, Protein 10.3

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