Grated Parmesan cheese and broccoli florets and stems are added to a frittata to make the baked Italian omelet a good source of calcium.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Cut broccoli stems into 1/2-inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch saute pan over medium heat. Add onions; cook until translucent, about 5 minutes. Add broccoli stems, and cook until they begin to soften, about 5 minutes. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.
- Wipe out pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat pan over medium-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese. Cook, without stirring, for 2 minutes. Transfer to oven; bake until top is golden brown and frittata is set, about 30 minutes. Let cool 1 minute before sliding out of pan. Serve hot or at room temperature.
Nutrition Facts : Calories 128 g, Cholesterol 87 g, Fat 5 g, Fiber 4 g, Protein 12 g, Sodium 381 g
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