Peruvian Torreja De Broccoli (aka Broccoli Frittata)

• 2 cups Frozen Broccoli Florets
• 1 Tablespoon Lemon Juice (fresh Squeezed!)
• 2 Tablespoons Oil
• 1/4 cups Sweet Red Peppers
• 1/2 cubes Spanish Onion
• 1 whole Jalapeno, Chopped
• 2 cloves Garlic
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 18 cups Cilantro, Chopped
• 1 whole Large Tomato, Chopped (optional)
• 8 whole Eggs, Separated
• 18 cups Parmesan Cheese (Use Fresh Or Grated)
• 1 Tablespoon Milk (2 % Is Fine)

1. Use an oven proof skillet pan for this recipe.
2. Steam broccoli until slightly firm and add lemon juice; set aside.
3. Heat oil in the pan on medium high heat.
4. Then add red peppers, onions, jalapeno, garlic, salt and pepper.
5. Cook until onions are translucent, about 5 minutes.
6. Add cilantro and cook another 5 minutes.
7. Chica note: You can chop your tomatoes and put it in the torreja.
8. If you want to do it this way, add it now with your cilantro.
9. While veggies are cooking in the skillet, separate the egg whites and yolks; put in separate bowls.
10. Beat egg whites until they have white and fluffy peaks; set aside.
11. Mix egg yolks, parmesan cheese and milk together.
12. Pour the egg yolk mixture into the fluffy egg whites.
13. Pour your egg mixture over the veggies.
14. Chica note: Make sure veggies are evenly covering the skillet.
15. Add broccoli florets on top of the egg mixture and evenly arrange.
16. Cook your Torreja for 5 minutes on the stove top.
17. Put in the oven at 350 degrees F for 25-30 minutes, until golden.

lemon juice, oil, sweet red peppers, onion, garlic, salt, black pepper, cilantro, tomato, eggs, parmesan cheese, milk

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/peruvian-torreja-de-broccoli-aka-broccoli-frittata/ (may not work)