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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

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

Step 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.

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