Broccoli-Cheese Frittata

Name: Broccoli-Cheese Frittata
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; 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)

11 ingredients

26 steps

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
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)

Directions

1

Preheat the oven to 375F.
2

Cut the broccoli stems into 1/2-inch pieces, and cut the florets into 1-inch pieces; set aside.
3

Melt the butter in a 12-inch saute pan over medium heat.
4

Add the onions; cook until translucent, about 5 minutes.
5

Add the broccoli stems, and cook until they begun to soften, about 5 minutes.
6

Add the florets and water, and cook until the broccoli is tender and the liquid has evaporated, about 5 minutes more.
7

Season with salt and pepper.
8

Transfer to a bowl to cool completely.
9

Wipe out the pan; coat with cooking spray.
10

In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and egg whites.
11

Beat until extremely light and foamy, 8 to 10 minutes.
12

Heat the pan over medium-high heat.
13

Fold the Parmesan and the broccoli mixture into the eggs.
14

Add to the pan; dot the top with goat cheese.
15

Cook, without stirring, for 2 minutes.
16

Transfer to the oven; bake until the top is golden brown and the frittata is set, about 30 minutes.
17

Let cool 1 minute before sliding out of the pan.
18

Serve hot or at room temperature.
19

(Per serving)
20

Calories: 128
21

Calcium: 103mg
22

Fat: 5g
23

Cholesterol: 87mg
24

Sodium: 381mg
25

Protein: 12g
26

Fiber: 4g