Serves 4.
Ingredients
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 into bite-size pieces
2 tsp minced fresh thyme, or 1 tsp dried
2-3 tsp chopped fresh parsley
2-3 tsp chopped fresh basil
1/2 cup grated Parmigiano-Reggiano cheese
Directions
In a bowl, whisk 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, approximately 5 minutes. Add herbs, and stir to combine.
Spread the vegetables and herbs 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 8 minutes or so, 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 a edge of the eggs that has set, and let the uncooked egg from the top run underneath. When the eggs are nearly set, remove the cover, and turn off the heat.
Sprinkle cheese evenly over the top, and place the frying pan under the broiler for 2 minutes or until cheese is bubbly and the edges of the frittata are beginning to puff up and brown slightly. Remove from the oven, and let the frittata cool for 5 minutes before slicing.
Serve hot, at room temperature, or cold.