Broccoli & Grape Tomato Frittata

By AnneS

Ingredients

• 4 teaspoon olive oil, divided
• 1 medium onion, halved and thinly sliced
• 3 cups broccoli florets
• 6 large eggs
• 4 large egg whites (or 3/4 cup Egg Beaters)
• 1 teaspoon hot sauce (Tabasco)
• 1/2 teaspoon salt
• pepper to taste
• 2 cups (1 pint) grape tomatoes into into halves or quarters
• 1 cups shredded mozzarella
• 1 1/2 teaspoons oregano

Preparation

Step 1

Preheat oven to 425 degrees. Heat 2 teaspoons oil in 12" skillet (ovenproof). Add onion, cook, stirring often, until softened and lightly browned, 3-5 minutes. Transfer to a plate. Wash and dry skillet.

Steam broccoli until crisp-tender; 3-4 minutes. Refresh under cold running water to stop cooking. Drain well and pat dry.

Blend eggs, egg whites, hot sauce, salt and pepper with a fork in large bowl. Add tomatoes, cheese, oregano, sautéed onion and steamed broccoli; mix well.

Coat skill with cooking spray. Add remaining 2 teaspoons oil to skillet and heat over medium-low heat. Swirl to coat evenly. Add egg mixture. Immediately transfer skillet to oven. Bake, uncovered, until top is lightly browned and set, 25-30 minutes.