Basil & Broccoli Frittata

Directions

Separate the broccoli florets from the stems and then pare the stems with a knife.

Leave the floret clusters whole if they’re especially large, halves it.

Boil a large pot of water over high heat, add some salt.

Add the stems and cook 4 minutes, add the florets and cook both for another 4 to 6 minutes.

Check with a sharp knife until the broccoli is tender all the way through.

With a slotted spoon, transfer the pieces to ice water once they’re cooked.

Until cool, drain the broccoli well, use a papper towel to dry and finely chop it.

Heat the broiler and position a rack in the middle of the oven.

In a large bowl, combine the eggs, egg whites, broccoli, cheese, basil, ½ teaspoon of salt, and the pepper to taste.

Heat the oil in an ovenproof 10-inch nonstick skillet over medium heat.

When the oil is hot, add the egg mixture, spreading it evenly.

Turn the heat to low and cook until the mixture is mostly set, about 18 minutes.

The surface will still be undercooked, but the edges will be firm and visibly lighter in color.

Move the skillet to the oven and broil until the frittata is just firm throughout, 4 to 5 minutes.

Let it cook for 2 minutes, using a plate, cover the top, then invert plate and skillet.

Cool slightly, cut into wedges, serve warm.