Broccoli Cheddar Frittata

I like to maintain a well seasoned cast iron skillet for recipes like this. To make this even more tasty use free range eggs, and use a really good sharp cheddar or other sharp flavored cheese, even feta, and serve with fresh sliced tomato wedges.

Ingredients:

• 8 eggs
• 1 T olive oil
• 1 small red onion, sliced (about 3/4 cup)
• 2 cups chopped, steamed al dente, broccoli
• 1/4 tsp. salt
• Freshly ground black pepper (to taste)
• 1/2-3/4 cup shredded extra-sharp Cheddar depending on personal taste.

Directions

1. Whisk the eggs well, add a bit of water or milk to make it lighter (about 2 T)
2. Start by steaming the brocolli 'til al dente, then drain well and pat dry. In a 10" well seasoned cast iron skillet, heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 3-5 minutes and add in the broccoli. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle evenly with the cheese.
3. Meanwhile, preheat the broiler. Place the skillet under the broiler about 3-4 inches from the heat, until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
4. Cut the frittata into wedges and serve. Garnish with fresh tomato wedges.

4-6 servings