BROCCOLI-CHEESE FRITTATA

Broccoli-Cheese Frittata image

Yield serves 8

Number Of Ingredients 11

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)

Steps:

Preheat the oven to 375°F. Cut the broccoli stems into 1/2-inch pieces, and cut the florets into 1-inch pieces; set aside. Melt the butter in a 12-inch sauté pan over medium heat. Add the onions; cook until translucent, about 5 minutes. Add the broccoli stems, and cook until they begun to soften, about 5 minutes. Add the florets and water, and cook until the broccoli is tender and the liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.
Wipe out the pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat the pan over medium-high heat. Fold the Parmesan and the broccoli mixture into the eggs. Add to the pan; dot the top with goat cheese. Cook, without stirring, for 2 minutes.
Transfer to the oven; bake until the top is golden brown and the frittata is set, about 30 minutes. Let cool 1 minute before sliding out of the pan. Serve hot or at room temperature.
(Per serving)
Calories: 128
Calcium: 103mg
Fat: 5g
Cholesterol: 87mg
Sodium: 381mg
Protein: 12g
Fiber: 4g