Broccoli-Cheese Frittata

• 2 heads broccoli (about 2 pounds)
• 2 teaspoons unsalted butter
• 2 small onions, peeled, cut into 1/2-inch pieces
• 1 cup water
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper
• Cooking spray
• 3 large whole eggs
• 9 large egg whites
• 1/2 ounce grated Parmesan cheese (1/4 cup)
• 2 ounces goat cheese (1/3 cup)

1. Preheat the oven to 375F.
2. Cut the broccoli stems into 1/2-inch pieces, and cut the florets into 1-inch pieces; set aside.
3. Melt the butter in a 12-inch saute pan over medium heat.
4. Add the onions; cook until translucent, about 5 minutes.
5. Add the broccoli stems, and cook until they begun to soften, about 5 minutes.
6. Add the florets and water, and cook until the broccoli is tender and the liquid has evaporated, about 5 minutes more.
7. Season with salt and pepper.
8. Transfer to a bowl to cool completely.
9. Wipe out the pan; coat with cooking spray.
10. In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and egg whites.
11. Beat until extremely light and foamy, 8 to 10 minutes.
12. Heat the pan over medium-high heat.
13. Fold the Parmesan and the broccoli mixture into the eggs.
14. Add to the pan; dot the top with goat cheese.
15. Cook, without stirring, for 2 minutes.
16. Transfer to the oven; bake until the top is golden brown and the frittata is set, about 30 minutes.
17. Let cool 1 minute before sliding out of the pan.
18. Serve hot or at room temperature.
19. (Per serving)
20. Calories: 128
21. Calcium: 103mg
22. Fat: 5g
23. Cholesterol: 87mg
24. Sodium: 381mg
25. Protein: 12g
26. Fiber: 4g

broccoli, unsalted butter, onions, water, coarse salt, freshly ground pepper, cooking spray, eggs, egg whites, parmesan cheese, goat cheese

Taken from www.epicurious.com/recipes/food/views/broccoli-cheese-frittata-393170 (may not work)