Broccoli, Pancetta, And Parmesan Frittata

• 6 ounces small broccoli florets (about 2 cups)
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dash of grated whole nutmeg
• 8 large eggs, lightly beaten
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1 teaspoon olive oil
• 1 1/2 ounces pancetta, chopped
• 1 cup sliced sweet onion

1. Preheat oven to 350u0b0.
2. Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.
3. Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.
4. Heat a 10-inch ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add pancetta; cook 4 minutes or until crisp, stirring occasionally. Remove pancetta. Increase heat to medium-high. Add onion; saute 3 minutes or until tender. Add broccoli; saute 1 minute. Add egg mixture; cook 3 minutes, stirring occasionally. Sprinkle with pancetta. Place pan in oven; bake at 350u0b0 for 12 minutes or until center is set. Cut into 8 wedges.

broccoli florets, thyme, kosher salt, freshly ground black pepper, nutmeg, eggs, parmesan cheese, olive oil, pancetta, sweet onion

Taken from www.myrecipes.com/recipe/broccoli-pancetta-parmesan-frittata (may not work)