Ingredients

serves 8

　　2 heads broccoli (about 2 pounds)

　　2 teaspoons unsalted butter

　　2 small onions, peeled, cut into 1/2-inch pieces

　　1 cup water

　　1 1/2 teaspoons coarse salt

　　1/4 teaspoon freshly ground pepper

　　Cooking spray

　　3 large whole eggs

　　9 large egg whites

　　1/2 ounce grated Parmesan cheese (1/4 cup)

　　2 ounces goat cheese (1/3 cup)

　　

Step 1

Preheat the oven to 375°F. Cut the broccoli stems into 1/2-inch pieces, and cut the florets into 1-inch pieces; set aside. Melt the butter in a 12-inch sauté pan over medium heat. Add the onions; cook until translucent, about 5 minutes. Add the broccoli stems, and cook until they begun to soften, about 5 minutes. Add the florets and water, and cook until the broccoli is tender and the liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.

　　

Step 2

Wipe out the pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat the pan over medium-high heat. Fold the Parmesan and the broccoli mixture into the eggs. Add to the pan; dot the top with goat cheese. Cook, without stirring, for 2 minutes.

　　

Step 3

Transfer to the oven; bake until the top is golden brown and the frittata is set, about 30 minutes. Let cool 1 minute before sliding out of the pan. Serve hot or at room temperature.

　　

Fit to Eat Recipe

Step 4

(Per serving)

　　

Step 5

Calories: 128

　　

Step 6

Calcium: 103mg

　　

Step 7

Fat: 5g

　　

Step 8

Cholesterol: 87mg

　　

Step 9

Sodium: 381mg

　　

Step 10

Protein: 12g

　　

Step 11

Fiber: 4g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.