I’ve always wanted to make a frittata so when I saw this recipe in “All You” magazine, I knew it was finally time to try one.  It was so good!  We’ll be making this again for sure, trying different combinations of fillings.

1 tablespoon butter

1/2 onion, finely diced

2 cups chopped broccoli florets

salt and pepper

7 large eggs

3 oz feta, crumbled (3 oz was a lot so I went with 2 oz)

1  In an 8″ ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat.  Add onion and cook, stirring occasionally, until translucent, about 4 minutes.  Toss in broccoli, sprinkle with salt and pepper, and cook, stirring occasionally, until just tender, about 6 minutes longer.

2  Preheat broiler to high and set an oven rack 4″ from heat source.  In a medium bowl, whisk together eggs; season with additional salt and pepper.  Pour eggs over vegetables, stir to combine, then dot surface with feta.  Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes.  Transfer pan to oven and broil until eggs are set and beginning to brown, 2 – 3 minutes.