Sunday, June 5, 2011



2 heads broccoli (about 2 pounds)
2 tsp unsalted butter
2 small onions, peeled, cut into ½ inch pieces
1 cup water
1 ½ tsp coarse salt
¼ tsp ground pepper
3 large whole eggs
9 large egg whites
½ ounce grated Parmesan cheese (1/4 cup)
2 ounces goat cheese (1/3 cup)
Cooking spray

Cut broccoli stems into ½ inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch sauté pan over medium heat. Add onions; cook until translucent, about 5 min. Add broccoli stems, and cook until they begin to soften, about 5 min. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 min 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 n electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 min. Heat pan over med-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese, Cook, without stirring, for 2 min. Transfer to oven; bake until top is golden brown and frittata is set, about 30 min.
Makes 8 servings.
128 Calories; 103 mg Calcium; 5g fat; 87 mg Cholesterol; 381mg Sodium; 12g protein; 4g dietary fiber
From: Cooking Light

This one is a bit of work but very good.

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