Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
1/2 Onion; chopped
1 Garlic clove; minced
2 c Brocolli florets; cooked
6 Eggs
1/2 ts -Salt
3/4 c Mozzarella; cubed
2 ts Parsley; minced
2 ts Onion green tops;
1/4 Sl Red sweet red pepper (opt

In 10" skillet over med heat, melt butter, add onions garlic.
Saute till tender, about 3 min. Place florets over onions. Whisk
together eggs with salt, pepper cayenne. Stir in mozzarella,
parsley green onion. Pour gently over brocolli. Increase heat to
med-high. Cook till bottom sets, lifting frittata with spatula to
allow uncooked eggs to flow underneath set. When edges are firm
but top is still moist, cover skillet with large plate, turn over
together slide frittata into skillet, cooked side up or till bottom
is set. Transfer to heated serving dish cut into wedges. VARIATION:
RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2 cups sweet red pepper
chunks to onion garlic. Saute together till onions are soft
peppers tender-crisp a bout 4-5 min. Proceed with egg mixture,
substituting Emmenthal or Gruyere for mozzarella. Other mild cheese
such as Brie are also good. VARIATION: MUSHROOM AND PROVOLONE
FRITTATA Add 1/4 cup diced sweet red pepper 2 cups sliced mushrooms
to onions. Saute together till vegs are tender moisture has
evaporated about 6 min. Proceed with egg mixture, substituting
provolone for mozzarella, adding pinch of nutmeg. VARIATION: SPINACH
AND PARMESAN FRITTATA Wash trim 1 (10oz) pk fresh spinach. Cook
till tender in covered saucepan with water clinging to the leaves,
about 3-4 min, stirring midway if needed. Drain in colander,
pressing out excess moisture;chop coarsely. There should be 1 cup
cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper
to onions garlic. Mix spinach into egg mixture substitute 1/4 c
up grated parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of
finished frittata with pinch of oregano. SERVES: 4

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