INGREDIENTS:
2 Tbsp. extra virgin olive
oil
1 medium size red onion,
finely chopped
1 clove garlic, finely chopped
5 cups broccoli florets
1/8 teaspoon dry oregano
leaves, crushed
1 tablespoon water
6 whole eggs, lightly beaten
1/3 cup skim milk
2/3 cup Parmesan cheese,
grated
1 Tbsp. fresh basil, chopped
Salt and ground black pepper
to taste
1 Tbsp. butter or margarine
PREPARATION:
In a large skillet, over
moderate heat, heat oil until just hot. Add onion and garlic and cook until
soft (for about 4 to 5 minutes).
Add broccoli, oregano and
water. Cover and cook over medium heat, stirring occasionally, until crisp-tender
(for about 3 minutes).
In a large bowl thoroughly
whisk together eggs, grated Parmesan cheese, milk, salt and ground black
pepper to taste. Add vegetables to the egg mixture and stir until well
combined.
In a large cast-iron or non-stick
ovenproof skillet, over moderate heat, heat butter until just hot.
Pour eggs and vegetable mixture
into skillet and immediately reduce heat to low. Cook without stirring
over low heat until bottom and sides of eggs are almost set (for about
10 to 12 minutes). Broil about 6 inches from heat until top is just set
(for about 2 minutes).
Cut into 4 wedges and serve
hot or at room temperature.
Makes 4 servings.
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