Baked frittatas are like overstuffed omelets that you don't have to worry about flipping. To save time, you can microwave the broccoli florets in a covered microwave-safe bowl at HIGH for 2 minutes or until crisp-tender.
6 ounces small broccoli florets (about 2 cups)
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of grated whole nutmeg
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon olive oil
1 1/2 ounces pancetta, chopped
1 cup sliced sweet onion
How to Make It
Preheat oven to 350°.
Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.
Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.
Heat a 10-inch ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add pancetta; cook 4 minutes or until crisp, stirring occasionally. Remove pancetta. Increase heat to medium-high. Add onion; sauté 3 minutes or until tender. Add broccoli; sauté 1 minute. Add egg mixture; cook 3 minutes, stirring occasionally. Sprinkle with pancetta. Place pan in oven; bake at 350° for 12 minutes or until center is set. Cut into 8 wedges.
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Followed the recipe almost exactly except I used dried crumbled thyme leaves. I also ended up scooping out some of the fat after I sauteed the pancetta and before adding the onions. The outcome was delicious. My husband and I both loved it. Served it with a small green salad. Excellent!