Broccoli Frittata

Directions

1. 1
   Trim all the leaves and stems from the broccoli and cut the flowerets into uniform pieces.
2. 2
   Only the flowerets will be used for this recipe but the stems can be reserved for cooking to make a puree or stir-fried dish.
3. 3
   Steam the flowerets until crisp-tender and still bright green, refresh under cold water, drain well and coarsely chop.
4. 4
   Heat oil in a heavy 12-inch skillet.
5. 5
   Add the sausage and saute until it begins to brown.
6. 6
   Add onions and saute until tender.
7. 7
   Stir in the garlic and continue to saute a moment longer.
8. 8
   Stir in the broccoli and season this mixture to taste with salt and pepper.
9. 9
   Season the eggs to taste with salt and pepper and pour over the ingredients in the skillet.
10. 10
    Redistribute the broccoli and sausage evenly in the mixture if necessary.
11. 11
    Cook over medium heat for a couple of minutes, then, as the eggs begin set around the edges, lift the edges to allow some of the liquid egg to run into the bottom of the pan.
12. 12
    Then cover the pan and continue to cook until the eggs have almost completely set, about 7 minutes.
13. 13
    Remove cover and sprinkle cheese over the frittata.
14. 14
    Cover again and continue to cook just until the cheese has melted and the eggs are set but still soft on top.
15. 15
    (Alternately, the frittata can be placed under the broiler once the cheese has been added, to glaze the top.)
16. 16
    Serve frittata directly from the pan, with a little oil and vinegar sprinkled over it, if desired.