1 medium onion, chopped (about 1/2 C.) 2 cloves garlic, finely chopped 1 T. butter 1 T. olive oil 1-10 oz. pkg. chopped broccoli, thawed and drained 10 eggs 1 tsp. dried oregano or 3 T. fresh oregano 1/2 tsp. salt 1 1/4 C. shredded Jarlsberg cheese 1/4 tsp. black pepper 1/2 tsp. paprika 10 T. water (1 T. water per egg)
Cook onion and garlic in butter and oil in 8 to 10" ovenproof non-stick skillet over medium heat; stirring frequently, until onion is tender, about 5 minutes. Remove from heat; stir in broccoli. Move oven rack to the middle of the oven. Set oven to broil. Beat eggs, salt, pepper, water and oregano until blended. Sprinkle cheese on top of broccoli. Pour egg mixture over broccoli and cheese. Cover and cook over medium-low heat until eggs are set** and light brown on the bottom. **As eggs set, scrape/push outer edge of soft cooked egg towards center and tilt pan to allow uncooked egg batter to drain into outer edge area. (Optional: Once egg slightly set, sprinkle mushrooms, slices of sweet pepper or sliced tomatoes on top before broiling.) Once the eggs are set, place the skillet under the broiler with the top about 10" from the heat until golden brown, about 7 to 9 minutes. Cut into wedges and plate. Top frittata with a dollop of sour cream or salsa. Serve immediately. Serves 8.