FONTINA AND BROCCOLI FRITTATA

The basic method for making a frittata is simple.  It starts out as if you were making
scrambled eggs.  Your egg mixture is poured over veggies (or incorporated into egg mixture) into an oven safe non stick pan or skillet and cooked half on the stove, half under the broiler.  If you have no leftover cooked broccoli, you can certainly sauté the broccoli in the pan with a bit of olive oil until tender, then pour the eggs over them.  Once you see the sides start to pull away from the pan and the center of the frittata to begin to set, I pop it under the broiler until golden brown.  You can serve it with potatoes, bread, salad, soup or heck, all of the above… if you’re really that hungry!

INGREDIENTS

• 16 oz. carton organic egg whites
• 6 large organic eggs
• 1 cup cooked broccoli florets
• ⅓ cup grated fontina cheese + more for topping
• 1 tbsp freshly chopped chives + more for topping
• ½ tsp kosher salt
• ¼ tsp pepper
• olive oil to coat pan

INSTRUCTIONS

1. Turn on the broiler of your oven to high.
2. Heat and oil a medium sized (10 inch), oven safe nonstick or cast iron skillet on medium heat.
3. Whisk together egg whites and eggs.
4. Add in the broccoli, cheese, chives, salt and pepper and gently combine.
5. Pour mixture into pan and let cook until the eggs begin to pull apart from side of pan and start to set about 6-7 minutes.
6. Transfer pan to broiler for another 5 minutes until top of frittata is golden brown. Be sure to keep a close eye on it so it doesn't burn or dry out. The frittata should have a custard like consistency when done.
7. Top with additional grated cheese and chives.

http://thehangingspoon.com/fontina-and-broccoli-frittata/