Frittata With Broccoli And Heirloom Tomatoes

• 5 eggs
• 1/2 cup heavy cream
• salt, freshly ground black pepper to taste
• 1/2 cup onion, chopped
• 1 tablespoon butter
• 1-1/2 cups fresh broccoli florets, cut small
• 3/4 cup hard cheese like Asiago, Romano, or Gryere, grated
• 1-2 ripe heirloom tomatoes, sliced 1/4" thick

1. Preheat the oven to 350F (170C).
2. Beat the eggs and cream. Season with salt and pepper and set aside.
3. Melt butter in a skillet over medium heat. Saute onions, stirring occasionally, until fragrant and translucent, about 4-5 minutes.
4. Transfer onions into an oven safe dish. Add broccoli florets, distributing them evenly over the onions.
5. Pour the egg mix over the broccoli. Add cheese over eggs.
6. Arrange tomato slices over the cheese in a pretty way. It will look stunning if different color tomatoes are used.
7. Bake for 20 minutes, or until tomatoes are wilted and egg mix is set, but still somewhat soft.

eggs, heavy cream, salt, onion, butter, fresh broccoli florets, hard cheese, tomatoes

Taken from food52.com/recipes/21978-frittata-with-broccoli-and-heirloom-tomatoes (may not work)