Italian Frittata with Broccoli

Serves: 4
Prep Time: 15 minutes
Cook Time: 17 minutes
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1 1/2 cup broccoli florets

1 1/2 tablespoons olive oil

1/4  onion, chopped

2 garlic cloves, minced

1/2 cup zucchini, diced

1 cup cherry tomatoes

1 1/2 teaspoons dried Italian seasoning

4 eggs

1/4 cup water

1 1/2 tablespoon basil, chopped, optional

1 ½ tablespoon Parmesan cheese, grated, optional

In a small bowl, add broccoli and 2 tablespoons of water. Cover and microwave on high for 1 1/2 minutes. Drain and set aside.

In a medium sauté pan on medium heat, add olive oil, onion and garlic. Sauté onion for 1-2 minutes. Add zucchini, tomatoes and broccoli. Sauté for 3-4 minutes.

In a small bowl, add eggs and water. Beat with fork until combined. Stir in Italian herbs. Pour over vegetables.

Turn heat to medium low and cover. Cook for 3-5 minutes. With a spatula, lift edges and let the liquid eggs settle at the bottom of the pan. Cover and cook for 3-5 minutes or until eggs are completely cooked and frittata is slightly puffy.

Cut into fourths and garnish with basil and parmesan, if desired. Serve hot or at room temperature.