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Broccoli, Pancetta, and Parmesan Frittata

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 25 mins
Total time 34 mins
Yield Serves 4 (serving size: 2 wedges)
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.

Ingredients

  • 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

Nutrition Information

  • calories 221
  • fat 13.7 g
  • satfat 4.9 g
  • monofat 5.1 g
  • polyfat 2.2 g
  • protein 17 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 380 mg
  • iron 2 mg
  • sodium 547 mg
  • calcium 166 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.

  3. Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.

  4. 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.