My husband brought me a magazine page (after one of our late-night/early-morning feedings for our son) and said he'd like to try a broccoli frittata. So, our breakfast this morning was a spinoff of the magazine's Spinach, Red Onion and Feta Frittata. It came together fairly quickly and tasted delicious. Although the recipe says it serves four, it was our breakfast for the two of us. (We need our energy with our newborn!)
1 Tbsp. olive oil
1/2 cup broccoli, chopped
1/2 small onion, chopped
2 cloves garlic, chopped
1/2 cup cheese
Pepper to taste
Heat olive oil over in ovenproof non-stick skillet over medium heat. Saute broccoli, onion and garlic until desired tenderness is reached. Meanwhile, whisk eggs well, and add cheese and pepper. Add vegetables to egg mixture. Clean nonstick pan, and return all ingredients to the pan.
Stir gently with a spatula until you feel the eggs start to set at the bottom of the pan. Remove from heat, and place in oven under the broiler for 2 to 3 minutes or until completely set. Serve warm or cold.