Broccoli & Swiss Frittata

Total time:  20 mins

 

This dish should be the mainstay of a diet, a 'go to' dish to whip up on any weeknight, or a Saturday after a hectic day at the supermarket, any time we would normally reach for takeout or fast food. I make this dish for morning, noon and evening... I also love it with baby spinach subbed for broccoli. Heats beautifully in the microwave. Go easy on the cheese, you don't want to turn healthy into a fat bomb. Once you master the frittata, it's a twelve minute meal!

Ingredients

• 1 medium onion, cut in half, thinly sliced
• 1 garlic clove, minced
• 1 small broccoli crown, separated (or use leftover from supper)
• 1 tablespoon olive oil
• 6 eggs, lightly beaten
• Sea salt and freshly ground black pepper
• ¼ teaspoon freshly grated whole nutmeg
• ¼ cup freshly grated Parmesan
• 4 ounces shredded Swiss cheese - about one cup shredded

Instructions

1. Preheat oven to 400 degrees.
2. Beat the eggs with ½ teaspoon salt, ¼ teaspoon black pepper, a few grates of fresh nutmeg, Parmesan and Swiss cheeses. Set aside.
3. In a 10 inch medium nonstick skillet, over medium high heat, sauté the onion, garlic and broccoli in olive oil 4 to 6 minutes until broccoli is fork tender and onion begins to brown at edges. Season with salt and pepper.
4. Pour the egg and cheese mixture into the hot skillet with the cooked onions and broccoli, lightly stir and arrange with fork; cook for 2 to 3 minutes until edges begin to bubble. Place into hot oven and cook for 6 to 8 minutes, until center is set. Loosen at edges and transfer to a large serving plate to cut into wedges. Serve room temp or cold.