Broccoli Frittata

• 3 tablespoons butter
• 1 tablespoon olive oil
• 14 cup chopped shallot
• 3 cups cooked broccoli florets
• 6 large eggs
• 1 (2 ounce) envelopeknorr cream of broccoli soup mix
• 12 cup freshly grated parmesan cheese
• 12 teaspoon fresh ground black pepper

1. Preheat oven to 350.
2. Melt butter with the oil in a 10-inch ovenproof skillet over medium heat.
3. Add in the shallots; stir/saute 2 minutes until softened.
4. Add in the broccoli; stir/saute 2 minutes.
5. While the shallots and broccoli are cooking, whisk the eggs, soup mix, cheese, and pepper in a bowl.
6. Pour the eggs and soup mixture into the skillet, stirring the broccoli into the eggs.
7. Bake the frittata in the oven 18-20 minutes until it is set.
8. Let the frittata rest for 5 minutes before cutting into wedges and serving.

butter, olive oil, shallot, eggs, envelopeknorr cream, parmesan cheese, ground black pepper

Taken from www.food.com/recipe/broccoli-frittata-204222 (may not work)