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A delicious change of pace for dinner, brunch or breakfast. This recipe is very versatile, you can change up the vegetables, add bacon or ham or shredded cheese.
Serve it with a salad, and you have dinner. Goes great with a class of white wine.
Prep Time: 00:20
Cook Time: 00:25
2 tsp olive oil
2 medium onion or scallions, diced
1 - 1/2 cups chopped broccoli, or one 10oz package, thawed and squeezed dry.
4 Large eggs
4 Large egg whites
1/4 cup pecorino romano cheese, grated
salt and fresh pepper
8 medium (about oz) vine ripe tomatoes, cored and thinly sliced crosswise
1Preheat oven to 350°F.
2Heat oil in a 10-inch skillet over medium-low heat.
3Stir in onion and cook until slightly golden, about 8 to 10 minutes.
4Add broccoli, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
5In a medium bowl whisk eggs, egg whites, salt and pepper.
6Pour the eggs into the skillet making sure they cover all the vegetables.
7Arrange tomatoes in an overlapping pattern on top and sprinkle with the cheese.
8When the edges begin to set (about 2 minutes) move skillet to oven.
9Cook about 20-25 minutes, or until frittata is completely cooked.
10Serve warm, cut into 4 pieces.
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