Broccoli and Cheese Frittata

Grated Parmesan cheese and broccoli florets and stems are added to a frittata to make the baked Italian omelet a good source of calcium.

2 heads broccoli (about 2 lbs)
2 tsp. butter
2 small onions, peeled, cut into ½” pieces
1 cup water
1½ tsp. coarse sea salt
¼ tsp. pepper, freshly cracked
3 large whole eggs
9 large egg whites
½ oz Parmesan cheese, grated (¼ cup)
2 oz goat cheese (1/3 cup)
cooking spray

Preheat oven to 375°F.

Cut broccoli stems into ½” pieces, and cut florets into 1” pieces; set aside. Melt butter in a 12” sauté pan over medium heat. Add onions; cook until translucent, about 5 minutes. Add broccoli stems, and cook until they begin to soften, about 5 minutes. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 minutes 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 electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8-10 minutes. Heat pan over medium-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese. Cook, without stirring, for 2 minutes. Transfer to oven; bake until top is golden brown and frittata is set, about 30 minutes. Let cool 1 minute before sliding out of pan. Serve hot or at room temperature.

Makes 4 servings.