3-4 tablespoons olive oil ( divided)
1 tablespoon butter
1 medium onion, chopped
1 garlic clove, minced
1/4 cup chopped parsley
2 cups broccoli steamed to fork tender (florets and stems)
1 T chopped basil
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 egg whites
Heat 1T oil and butter in a wide non-stick frying pan over low to medium heat. Add onion and garlic, sauté, stirring often, until onion and garlic are soft. Remove from heat.
In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli, parsley, basil, parmesan cheese, garlic and onion.
Add remaining olive oil to the frying pan. Heat on medium. Pour in the egg mixture. Cook egg until it starts to set. Tilt the pan and lift cooked egg, to have uncooked egg flow under the cooked omelet. Continue to tilt the pan until all of the egg is set. Frittata will not be completely cooked in the center.
Heat oven to 350. Cover the handle of the frying pan with foil if it is plastic. Place the pan in the heated oven for 15 minutes. Frittata should be firm in the center when touched.
Remove from the oven, Slide out of the pan onto a platter, cut into wedges, serve hot or
at room temperature.