8 eggs, at room temperature
1/4 cup milk, cream, or water
1/2 tsp black pepper
2 Tbsp olive oil
1 red onion, cut in half, sliced thin
1/3 lb broccoli florets, chopped fine
2 tsp minced fresh thyme, or 1 tsp dried
2 tsp minced fresh parsley
2 tsp minced fresh basil
1/2 cup grated Parmigiano-Reggiano cheese
In a bowl, beat the eggs with the milk and pepper, and set aside.
In an oven-proof, medium size, nonstick frying pan, heat the oil over medium-low heat. Add onion and broccoli, and sauté until both are cooked through, approx. 5 minutes. Add herbs, and stir to combine. Spread mixture evenly over the bottom of the frying pan, and pour the egg mixture over the top. Turn heat to low, and cover the pan. Cook for approx. 8 minutes, checking every now and then to make sure the eggs are not burning.
While the eggs are cooking, preheat the broiler.
From time to time, lift an edge and let the uncooked egg from the top run underneath. When the eggs are nearly set, remove the cover, turn off the heat. Sprinkle cheese evenly over the top, and place under the broiler for 2 minutes or until cheese is bubbly and the edges of the frittata are beginning to brown slightly. Let sit for 5 minutes before slicing. Serve hot, room temperature, or cold.