Frittata is like a crustless quiche or a large omelette.  Piled high with tender broccoli, juicy roasted tomatoes, and creamy herbed goat cheese, this dish is good for breakfast, lunch, dinner, or  a snack.

I use goat cheese in most of my recipes because goats milk is supposed to be easier to digest than cows milk.  Use whatever cheese makes you feel great or leave it out entirely.

12 eggs may seem like a lot for a recipe, but I divide this into 4 servings so each serving has 3 eggs.  The yolk is where a lot of the nutrition is but if you’re watching your cholesterol, definitely feel free to sub some of the whole eggs for egg whites.

Broccoli, Tomato, Goat Cheese Frittata
Recipe yields 4-6 Servings

2 teaspoons grapeseed oil

12 eggs (can use half egg whites or egg beaters)

1/4 cup scallions, minced

1 cup cooked and chopped broccoli

8 cherry tomatoes, halved

2 ounces garlic and herb goat cheese, crumbled

Heat broiler with rack placed 6-8 inches from heat.  Place 8″ non stick skillet over medium high heat. Add oil and saute scallions until slightly wilted, less than 1 minute.  Whisk eggs together with a teaspoon of salt and several grinds of pepper.  Add eggs to skillet and let them sit for 30 seconds.  Use a spatula to scrape the edges of the pan moving the curds of the egg toward the center of the pan.  Pause another 30 seconds and repeat process.  As eggs begin to set, add broccoli and stir into eggs.  Once eggs are almost set, allow the pan to sit on the heat for 1 minute without touching (this helps create the bottom crust).  At this time add the tomatoes and goat cheese to the top.

Place under the broiler for about 2-3 minutes, top will begin to brown, eggs will slightly souffle, and the center will be set.  Remove from oven and allow to sit for 5 minutes.  Use a spatula to remove frittata to a cutting board.  Serve hot, warm, room temperature, or cold.